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Braised Rabbit

4 or 5 cloves of garlic
1 carrot sliced
Juice of 1 lemon, with zest
1/2 tsp rosemary
1/2 tsp salt
1 large onion, sliced thin
1/3 cup olive oil
2 bay leaves
1/8 tsp fennel seed

diced lean salt pork to taste (optional)
olive oil for cooking
1/2 cup seasoned flour
1 lemon, sliced thin
2 cups chicken stock
salt and pepper

Cut up rabbit and marinate rabbit for a day or two in the fridge
a mixture of garlic, carrot, lemon, rosemary, salt, onion, oil,
bay and fennel. Stir a couple of times per day. Reserve marinade
liquid and vegetables.

Cook salt pork or bacon and reserve. Scrape marinade off rabbit
and dredge in flour, knocking off excess. Heat oil in a casserole
and brown rabbit on all sides. Remove to a side dish. Saute veggies
from marinade briefly in the fat. Remove and strain off fat.

Drain excess fat from casserole. Add rabbit, veggies, marinade
liquid and pork/bacon back to casserole. Cover rabbit with lemon,
and pour in enough stock to just cover rabbit. Bring to a simmer
and then move to a 325 F. oven and bake for 1 to 1 1/2 hours for
domestic rabbit. You may need 2 or more hours for wild rabbit. Turn
rabbit occasionally. You want the rabbit very tender, but not yet
falling off the bone.

To serve, remove rabbit to platter. Skim fat from sauce and discard.
Lightly coat the rabbit with sauce and move the rest to a serving
bowl. Serve with a simple accompaniment such as rice or mashed
potatoes or dumplings, green beans or broccoli, and bread.


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