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LOCATION: Recipes >> Variety Meats >> Rabbit Casserole 05

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Rabbit Casseroled in Wine

1 rabbit
2 1/2 cups red wine
3 onions, chopped finely
3 cloves garlic, chopped finely
parsley, finely chopped
1/2 tsp thyme
4 bay leaves
3 Tbsp flour
1 cup butter
salt and pepper

Combine the wine with the onions, garlic, parsley, thyme and bay
leaves. Chop the rabbit up into small portions and put it into
the mixture. Allow is to stand in the herb mixture for at least
6 hours.

After this, strain the rabbit and fry them in the butter. As the
meat is frying, add the flour stirring, and finally pour in the
wine and herb mixture. Add salt and pepper and 2 cups of water.
Cover the pan and allow it to simmer on a low heat until a sauce
has formed.

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