Ingredients
- 1. 1 rabbit, quartered
- 2. 1 cup red wine
- 3. 1/2 cup whole grain mustard
- 4. salt, pepper, fresh or dried thyme, fresh dill, to taste
- 5. 1/4 cup olive oil
- 6. 2 onions, sliced
- 7. 4 carrots, quartered
- 8. 4 celery stalks, quartered
- 9. 4 parsnips, quartered
- 10. 2 cloves garlic, minced
- 11. 4 tablespoons worcester sauce.
- 12. 1/2 cup chicken broth.
- 11. 1/4 cup worcester sauce
- 12. 1/4 cup chopped fresh parsley
- 13. 1/4 cup chopped fresh dill
Directions
1. Season rabbit, rub with mustard, cover with wine and marinate overnight.
2. Pre-heat oven to 350'.
3. Remove rabbit from marinade, lightly coat with flour, save marinade.
4. Heat olive oil in large pan and brown rabbit on all sides, set aside.
5. Saute vegetables, onions and garlic in hot oil for five minutes, until slightly browned.
6. Place rabbit, sauted vegetables, marinade, worcester sauce and chicken broth in large baking dish.
7. Add salt, pepper and herbs, to taste.
8. Cover and bake for 1 - 1 1/2 hours, depending on size of rabbit.
9. Remove from oven, remove cover, let it sit for 15 minutes.
10. Taste broth, add more mustard and worcester sauce, if necessary.
11. Srpinkle with parsley and dill.Serve with crusty bread and soft cheeses.
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Submitted 6/13/05.
Source: My Files
Submitted By: L. Solomon
n/a
Rabbit Stew