Spicy Marinated Rabbit Recipe
Summary
Ingredients
| Rabbit | 1 , frozen | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Marinade | ||
| Red wine | 2 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| Allspice | 1 Teaspoon | |
| Bay leaves | 2 | |
| Thyme | 1 Teaspoon | |
| White onions | 1 Dozen, pickled (Sauce) | |
| 1 dozen stuffed green olives, sliced | ||
| Mushrooms | 1/2 pound, sliced (Sauce) | |
| Butter/Margarine | 2 Tablespoon (Sauce) | |
Directions
Cut rabbit into serving pieces; rub with salt and pepper.
Put into large bowl; add marinade.
Refrigerate overnight.
Drain rabbit; do not pat dry.
Strain; reserve marinade.
In large frypan over high heat quickly brown all sides of rabbit pieces in hot vegetable oil.
When brown, pour in reserved marinade; simmer over low heat 1 hour or until tender.
Just before rabbit is done, saute onions, olives, and mushrooms in hot butter.
Add to rabbit mixture.
Put into large bowl; add marinade.
Refrigerate overnight.
Drain rabbit; do not pat dry.
Strain; reserve marinade.
In large frypan over high heat quickly brown all sides of rabbit pieces in hot vegetable oil.
When brown, pour in reserved marinade; simmer over low heat 1 hour or until tender.
Just before rabbit is done, saute onions, olives, and mushrooms in hot butter.
Add to rabbit mixture.
Chef
