Rabbit With Fruit Sauce
|Rabbit||4 Pound, cut into serving pieces and fat removed|
|Rice vinegar||2 1⁄2 Cup (40 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Onions||2 Medium, sliced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Mixed pickling spices||1 1⁄2 Tablespoon|
|Chicken stock||2 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Apple cider||1 1⁄2 Cup (24 tbs)|
|Chopped peeled apples||2 Cup (32 tbs)|
|Cold water||2 Tablespoon|
|Watercress sprigs||1 (For Garnish)|
Place the rabbit in a large bowl.
Add the vinegar, 1 1/2 cups water, onions, celery, pickling spices, and bay leaves.
Cover the bowl and refrigerate for at least 24 hours, turning the rabbit pieces occasionally.
Remove the rabbit from the marinade and dry with paper towels.
Strain the marinade and reserve.
Dredge the rabbit pieces in flour, then brown in the stock in a large flameproof casserole.
Add the strained marinade, the raisins, and enough cider to cover the rabbit.
Bring to a boil.
Remove from heat, cover the casserole, and bake at 350° for 1 hour.
Remove the rabjbit and keep warm.
Strain the raisins from the braising liquid and reserve the liquid.
Press the raisins with the back of a spoon to release juices, then discard the raisins.
Place 1 cup of the braising liquid in a blender with the apples and process on medium speed until smooth.
Place with the remaining liquid in a medium-size saucepan and bring to a rolling boil, uncovered.
When the sauce has been reduced by nearly half, stir together the arrowroot and 2 tablespoons water and add to the saucepan.
Stir until the sauce is thickened.
Place the rabbit on a large serving platter and top with the sauce.
Garnish with watercress, if desired.