Elizabethan Rabbit

Submitted by Chocolatl

"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

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.

Reviews

[Mia in Germany]

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!