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LOCATION: Recipes >> Variety Meats >> Rabbit Casserole 01

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Rabbit Casserole
Serves: 4

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

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 and joint 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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