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LOCATION: Recipes >> Variety Meats >> Rabbit Stew 03

Print this Recipe    Rabbit Stew 03

RABBIT STEW

1 rabbit, cut into serving size pieces
8 ozs bacon, cut into strips
2 medium-sized onions, thinly sliced
1 garlic clove, finely chopped
3 large carrots, peeled and thinly sliced

16 fluid ozs dry red wine
3 tsp vegetable oil
1 tsp salt
6 black peppercorns
2 sprigs parsley
2 cloves garlic, crushed
1 bay leaf
1/2 tsp dried thyme

In a large shallow bowl, combine wine, oil, salt, peppercorns,
parsley, garlic, bay and thyme together and stir to mix well. Add
rabbit pieces and baste them thoroughly. Cover the dish and leave
to marinate over-night or at least 12 hours. Remove the rabbit
from the marinade and dry on kitchen paper. Strain the marinade
into a jug and reserve. Preheat oven to 350 F.

In a flame-proof casserole, fry the bacon strips over moderate heat
until they are quite crisp. Set aside. Add the onions, garlic and
carrots to the fat in the casserole and cook them 5 - 6 minutes,
or until lightly coloured. Add the rabbit pieces and turn frequently
to brown them evenly and quickly. Add the reserved marinade to the
casserole and bring to the boil. Remove casserole from the heat,
add the bacon pieces and place in the oven.

Cook for 1 hour or until the thigh of the rabbit is tender when
pierced with a fork.

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