Rabbit with Red Wine, Orange & Allspice Recipe

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Ingredients:

1 rabbit, 2 1/2-3 lb, cut into 8 serving pieces
1 small carrot, sliced thin
1 large garlic clove, sliced thin
2 bay leaves, crumbled fine
1 tsp ground allspice
1/2 tsp pepper
3 Tbsp olive oil
1 c dry red wine
2/3 c orange juice
1/2 tsp grated orange rind
3 Tbsp dark rum
2 Tbsp flour
sliced small oranges for garnish

Directions:

1. Discard loose fat from rabbit. Rinse & pat dry.

2. In a large bowl combine carrot, garlic, bay leaves, allspice, pepper, 1 Tbsp oil, wine, orange juice, orange rind, and rum.

3. Add the rabbit. Chill, covered, turning occasionally, for 24 hours.

4. Remove rabbit from the bowl, reserving the marinade, & pat dry.

5. In a large skillet heat the remaining 2 Tbsp olive oil & brown the rabbit. Sprinkle with 1 Tbsp flour, turn it, and brown the flour. Repeat with the remaining 1 Tbsp flour.

6. Transfer the rabbit to a large casserole. Salt to taste.

7. Deglaze the skillet with the reserved marinade. Pour over the rabbit.

8. Cook, covered at 350deg F for 1-1 1/2 hours, basting twice, till very tender.

9. Transfer to a heated platter, pour sauce over it, and garnish with sliced orange.

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Submitted 6/13/05.
Source: Gourmet Magazine
Submitted By: Smith Rick
rick@dragons.net
Rabbit with Red Wine, Orange & Allspice


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