LOCATION: Recipes >> Variety Meats >> Rabbit Casserole Serves: 4
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Rabbit Casserole Serves: 4
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2 rabbits
1 cup flour
12 small onions, slivered
1/2 lb. diced bacon or peameal
2 Tbs. butter
1/2 cup of beef stock
1/4 cup red currant jam or jelly
Marinade:
4 onions, sliced in slivered
4 sprigs of parsley
2 cloves garlic, crushed
1 bay leaf
1 sprig fresh rosemary, thyme
1/2 cup wine vinegar ( or white)
1 bottle of red wine
salt & pepper (fresh)
Clean, disjoint rabbits. Marinate rabbits at room temperature for 24
hours.
Drain, pat dry and flour rabbit pieces. Place in skillet with butter
onions and bacon. Saute until onions are golden, stirring in 2 tablespoons
of flour.
Transfer to a large casserole dish and add beef stock. Cover and bake at
325 to 350 F. for 1 1/2 hours.
Add currant jam or jelly before serving. Serve with egg noodles or mashed
potatoes.
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