Blindfold Rabbit With Liver Surprise
|Rabbit||1 , skinned and cut into serving pieces|
|Olive oil||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Rosemary sprig||1 Large (Use Fresh Ones)|
|Fresh oregano||1 Teaspoon|
|Fresh parsley||2 Tablespoon|
|Beef stock/Bouillon||1⁄4 Cup (4 tbs)|
|Chinese pea pods||2 Cup (32 tbs)|
Presoak pot, top and bottom, in water for 15 minutes.
Saute the rabbit pieces in a saucepan with the flour, butter, olive oil, salt and pepper, until brown.
Place browned rabbit in pot and cover with above ingredients.
Place covered pot in cold oven.
Set temperature at 480 degrees.
Cook for 40 minutes.
Ten minutes before completed time, remove pot from oven, pour off liquid into a saucepan.
Return pot, uncovered, for last minutes of cooking to brown rabbit.
Bring liquid in saucepan to a boil and thicken with arrowroot.