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Spicy Marinated Rabbit

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  Rabbit 3 Pound (Fresh Or Frozen)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 3 Tablespoon
  Marinade 1 Tablespoon
  Red wine 2 Cup (32 tbs)
  Chicken broth 2 Cup (32 tbs)
  Allspice 1 Teaspoon
  Bay leaves 2
  Thyme 1 Teaspoon
  Pickled white onions 1 Dozen (Cocktail Size)
  Stuffed green olives 1 Dozen, sliced
  Mushrooms 1⁄2 Pound, sliced
  Butter/Margarine 2 Tablespoon

Cut rabbit into serving pieces; rub with salt and pepper.
Put into large bowl; add marinade.
Refrigerate overnight.
Drain rabbit; do not pat dry.
Strain; reserve marinade.
In large frypan over high heat quickly brown all sides of rabbit pieces in hot vegetable oil.
When brown, pour in reserved marinade; simmer over low heat 1 hour or until tender.
Just before rabbit is done, saute onions, olives, and mushrooms in hot butter.
Add to rabbit mixture.

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Spicy Marinated Rabbit Recipe