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Rabbit with Red Wine
1 rabbit, 2 1/2-3 lb, cut into 8 serving pieces
1 small carrot, sliced thin
1 large garlic clove, sliced thin
2 bay leaves, crumbled fine
1 tsp ground allspice
1/2 tsp pepper
3 Tbsp olive oil
1 c dry red wine
2/3 c orange juice
1/2 tsp grated orange rind
3 Tbsp dark rum
2 Tbsp flour
sliced small oranges for garnish
Discard loose fat from rabbit. Rinse and pat dry.
In a large bowl combine carrot, garlic, bay leaves, allspice,
pepper, 1 Tbsp oil, wine, orange juice, orange rind, and rum.
Add the rabbit. Chill, covered, turning occasionally, for 24 hours.
Remove rabbit from the bowl, reserving the marinade, and pat dry.
In a large skillet heat the remaining 2 Tbsp olive oil and brown
the rabbit. Sprinkle with 1 Tbsp flour, turn it, and brown the
flour. Repeat with the remaining 1 Tbsp flour.
Transfer the rabbit to a large casserole. Salt to taste.
Deglaze the skillet with the reserved marinade. Pour over the
rabbit.
Cook, covered at 350deg F for 1-1 1/2 hours, basting twice, till
very tender.
Transfer to a heated platter, pour sauce over it, and garnish with
sliced orange.
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Rabbit Wine Orange