Refectory Rabbit Recipe



Refectory Rabbit Recipes

Ingredients :

1

3 tablespoons

1 teaspoon

2-3 tablespoons

Marinade

275 ml

2 tablespoons

1 teaspoon

1/2 teaspoon

1 teaspoon

6

225 g

100 g

tender, young rabbit, jointed

flour

crumbled rosemary

vegetable oil, for frying

 

sweet red wine

red wine vinegar

ground ginger

ground cinnamon

clear honey

juniper berries, lightly crushed

seedless raisins

dried apricots, halved

Method :

Mix together all the marinade ingredients. Put the rabbit into a strong polythene bag, pour on the marinade and seal securely. Set aside all day or overnight, turning the bag occasionally if possible. Drain the rabbit, reserving the marinade. Pat the rabbit dry and toss it in the flour seasoned with salt, pepper and rosemary.

Fry the rabbit in the oil in a flameproof casserole over moderate heat, turning it frequently to brown it on all sides. Lift out the rabbit, toss it in kitchen paper to remove excess oil and wipe the casserole dry. Return the rabbit to the casserole, pour on the marinade and bring to the boil. Cover and simmer for 11/2 hours or until the rabbit is tender. Taste the sauce and adjust the seasoning. Serve with rice.

Serves 4


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