Belgian Rabbit in Wine
Recipe type: Wild Game
Serves: 6
  • 2 rabbits (2 1/2 pounds ea) or 1 hare; cut into serving pieces
  • rabbit livers
  • 2 large onions
  • 1 bay leaf
  • 2 1/2 Cups red Burgundy wine
  • 1 Tablespoon red-wine vinegar
  • juice of 1 lemon
  • 1 pinch dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 5 1/2 Tablespoons butter
  • 1 Tart apple; peeled, cored,
  • and chopped
  • 2 shallots; minced
  • 2 Cups Beef broth
  • 2 teaspoons cornstarch; dissolved in
  • 1 Tablespoon water
  • 1 teaspoon Kitchen Bouquet
  1. Slice 1 onion thin and break into rings. Put onion rings, rabbit, and bay leaf in a shallow bowl. Pour on a mixture of wine, vinegar, lemon juice, thyme, salt, and pepper. Cover and refrigerate for 24 to 36 hours; less time for young rabbits. Drain rabbit
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