Baked Rabbit With Leeks
|Bacon slices||4 , diced|
|All purpose flour||1 Cup (16 tbs)|
|Frozen rabbit||2 Pound (1 Package, Thawed)|
|Carrots||16 Ounce, sliced (1 Bag)|
|Chicken bouillon cube/Envelope||1|
|Water||1 3⁄4 Cup (28 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
1. Prepare leeks: Cut off roots and trim leaf end of leeks. Cut each leek crosswise in half; then cut root end of each leek lengthwise in half. Rinse leeks well with running cold water to remove all sand. Place leeks in 3-quart casserole; set aside.
2. In 12-inch skillet over medium heat, cook bacon until browned; with slotted spoon, remove bacon to paper towels to drain. Set bacon aside for garnish.
3. Meanwhile, place 3 tablespoons flour on waxed paper. Dip rabbit pieces into flour to coat lightly.
4. In drippings remaining in skillet over medium-high heat, cook rabbit, several pieces at a time, until browned on all sides. With slotted spoon, remove rabbit and place on leeks.
5. If mushrooms are large, cut each into quarters. In drippings remaining in skillet, adding salad oil if necessary, over medium heat, cook mushrooms and carrots until lightly browned. Stir in bouillon, water, wine, salt, sugar, and thyme; heat to boiling. Pour mushroom mixture over rabbit. Cover and bake in 350°F. oven 1 1/2 hours or until rabbit is fork-tender.
6. Skim fat from liquid in casserole. In cup, mix milk and 1 tablespoon flour; gradually stir mixture into hot liquid in casserole. Bake 10 minutes longer or until mixture thickens slightly. Sprinkle casserole with reserved bacon.