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Rabbit with Apricots in Cabernet Sauce

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Recipe

Rabbit with Apricots in Cabernet Sauce recipe

 

Yield

6 servings

Prep

40 min

Cook

45 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
1 rabbit
young
* Camera
1 cup red wine
cabernet sauvignon
* Camera
1 ounce vinegar
red wine
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2 cloves garlic
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bouquet garni
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5 ounces apricots, dried
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salt
coarse
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black pepper
ground
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3 tablespoons vegetable oil
peanut
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4 tablespoons butter
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1 cup demi-glace
rabbit
*

Ingredients

Amount Measure Ingredient Features
1 each rabbit
young
* Camera
237 ml red wine
cabernet sauvignon
* Camera
28.9 ml/g vinegar
red wine
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2 each garlic
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1 x bouquet garni
* Camera
144.5 ml/g apricots, dried
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1 x salt
coarse
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1 x black pepper
ground
* Camera
45 ml vegetable oil
peanut
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6E+1 ml butter
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237 ml demi-glace
rabbit
*

Directions

Bone the rabbit saddle, legs, and shoulders and cut the meat into cubes of about 1 ounce each.

Marinate the meat in the wine and vinegar with garlic and bouquet garni for 12 hours, covering rabbit with cheesecloth so it will not dry out.

Soak apricots in cold water for 1 hour, then drain.

Drain rabbit, reserving marinade and garniture.

Dry rabbit well and season with salt and pepper.

In a heavy casserole, heat the oil and 2 tablespoons of butter.

Add the rabbit and brown on all sides (approximately 20 minutes until meat is gray).

Add garlic, bouquet garni, reserved marinade, apricots, and rabbit demi-glace.

Cut a circle of wax paper, butter it lightly, and place it over the rabbit.

Cover the casserole and simmer for 20 to 30 minutes.

Remove bouquet garni and discard.

Retrieve cloves of garlic and remove the peel.

Mash garlic into a paste with the remaining butter.

Remove the rabbit and apricots from the sauce, set aside and keep warm.

Stir the garlic paste into the sauce a little at a time.

Arrange rabbit and apricots on a serving plate and cover with sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 16179% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 56mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 14% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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