 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
A traditional French Canadian Recipe with a strong resemblance to English Jugged Hare.I have made this for years. Rabbit is very low in fat so excellent for a healthy heart diet. This is another of MME Jehane Benoit's little gems Ingredients:
1 large rabbit, cut up |
6 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon brown sugar |
1 teaspoon ground savory |
5 -6 slices bacon |
1 lemon, zest of |
6 peppercorns |
1 bay leaf |
2 tablespoons finely chopped parsley |
1 onion |
3 cloves |
1 1/2 cups light red wine |
2 tablespoons red currant jelly |
garlic-flavored croutons |
Directions:
1. Roll rabbit in 4 Tbsp of the flour mixed with salt, pepper, brown sugar & savory.
2. Saute in butter until browned.
3. Line a 4 quart Casserole with the bacon and place browned Rabbit on top.
4. Add lemon zest, peppercorns, bay leaf parsley and onion stuck with cloves. Pour 1 1/4 cup of wine over the top.
5. Do not mix.
6. Cover and bake at 325 for 2 hours or until tender.
7. Transfer rabbit to hot Dish.
8. Thicken gravy with the remainder of the wine and flour mixed together.
9. Bring to a boil over medium heat and when creamy and thick add currant jelly.
10. Taste for seasoning adding more if necessary.
11. Pour gravy over Rabbit and garnish with garlic croutons.
|
|