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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Adapted from Cooking With the Two Fat Ladies. 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:
1. Preheat oven to 350°.
2. Tie parsley, thyme and bay leaf together to make a bouquet garni.
3. Dust the rabbit pieces with flour.
4. Heat the drippings or lard in a Dutch oven.
5. Brown rabbit.
6. Remove and set aside.
7. Add artichokes, carrots, onions and muchrooms and cook a few minutes.
8. Pour in wine and cook a few minutes, until slightly reduced.
9. Return rabbit to pot.
10. Add bouquet garni and all remaining ingredients.
11. Place in oven and cook for 2 hours.
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