Herbed Rabbit In Wine Sauce
|Rabbit||3 Pound, cut up|
|Lemon juice||1 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
|Bay leaf||1 Small|
|Vegetable oil||2 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), chopped|
Rinse rabbit pieces and set aside.
Combine lemon juice, wine, sugar, pepper, marjoram, bay leaf and cloves in a shallow dish.
Stir to mix well.
Add rabbit pieces and coat well.
Cover and refrigerate at least 12 hours.
Remove pieces from marinade and dry them well.
Strain marinade and set aside.
Heat oil in a nonstick skillet over medium-high heat.
Roll rabbit pieces lightly in flour and brown in oil.
Place rabbit and reserved marinade in a heavy stockpot over medium-high heat.
Bring to a boil and reduce heat.
Simmer 1 1/2 to 2 hours, or until tender.
Add onion and bell pepper and cook an additional 15 minutes.
Remove rabbit to a serving platter.
Strain sauce again and heat, but do not allow to boil.
Pour over rabbit.