Marinated Rabbit
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
rabbit
fresh or frozen |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
canola oil
|
|
| Marinade | |||
| 2 | cups |
red wine
|
*
|
| 2 | cups |
chicken broth
|
|
| 1 | teaspoon |
allspice
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| Sauce | |||
| 12 | each |
pickled onions
|
* |
| 12 | each |
pimento stuffed green olives
sliced |
*
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
rabbit
fresh or frozen |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
canola oil
|
|
| Marinade | |||
| 473 | ml |
red wine
|
*
|
| 473 | ml |
chicken broth
|
|
| 5 | ml |
allspice
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
|
*
|
| Sauce | |||
| 12 | each |
pickled onions
|
* |
| 12 | each |
pimento stuffed green olives
sliced |
*
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Cut rabbit into serving pieces and rub with salt and pepper.
Put into a large bowl; add marinade.
Refrigerate overnight.
Drain rabbit; DO NOT PAT DRY.
Strain reserve marinade.
In a large cast iron frypan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil.
When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.
Just before the rabbit is done, sauté the onions, olives, and mushrooms in butter.
Add to rabbit mixture.
Serve with boiled potatoes.
