Prep 30 mins
Cook 2 hrs
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
- 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
- Roll rabbit in 4 Tbsp of the flour mixed with salt, pepper, brown sugar & savory.
- Saute in butter until browned.
- Line a 4 quart Casserole with the bacon and place browned Rabbit on top.
- Add lemon zest, peppercorns, bay leaf parsley and onion stuck with cloves. Pour 1 1/4 cup of wine over the top.
- Do not mix.
- Cover and bake at 325 for 2 hours or until tender.
- Transfer rabbit to hot Dish.
- Thicken gravy with the remainder of the wine and flour mixed together.
- Bring to a boil over medium heat and when creamy and thick add currant jelly.
- Taste for seasoning adding more if necessary.
- Pour gravy over Rabbit and garnish with garlic croutons.