Elizabethan Rabbit
"Adapted from Cooking With the Two Fat Ladies. Posted for ZWT6."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 sprig parsley
- 1 sprig thyme
- 1 bay leaf
- 1 rabbit, cut up
- flour, for dusting
- 1⁄4 cup dripping (or lard)
- 3 jerusalem artichokes, sliced
- 2 onions, minced
- 2 carrots, diced
- 3⁄4 cup sliced mushrooms
- 1 1⁄4 cups red wine
- 2 apples, peeled and chopped
- 1⁄3 cup raisins
- 1⁄2 orange, juice of
- 1⁄2 orange, zest of, grated
- 2⁄3 cup chicken stock
- salt and pepper
directions
- Preheat oven to 350°.
- Tie parsley, thyme and bay leaf together to make a bouquet garni.
- Dust the rabbit pieces with flour.
- Heat the drippings or lard in a Dutch oven.
- Brown rabbit.
- Remove and set aside.
- Add artichokes, carrots, onions and muchrooms and cook a few minutes.
- Pour in wine and cook a few minutes, until slightly reduced.
- Return rabbit to pot.
- Add bouquet garni and all remaining ingredients.
- Place in oven and cook for 2 hours.
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Reviews
-
Made this with hare instead of rabbit, and it turned out so delicious! When I saw the recipe I knew it was exactly what I was looking for, and so it was :D I used celeriac instead of jerusalem artichoke but otherwise followed the instructions to the letter, and it was absolutely perfect. Thanks so much for posting, will definitely make this again!
Tweaks
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Made this with hare instead of rabbit, and it turned out so delicious! When I saw the recipe I knew it was exactly what I was looking for, and so it was :D I used celeriac instead of jerusalem artichoke but otherwise followed the instructions to the letter, and it was absolutely perfect. Thanks so much for posting, will definitely make this again!
