Elizabethan Rabbit

17 ingredients
11 steps

Ingredients

  • 1 sprig parsley
  • 1 sprig thyme
  • 1 bay leaf
  • 1 rabbit, cut up
  • flour, for dusting
  • 1/4 cup dripping (or lard)
  • 3 jerusalem artichokes, sliced
  • 2 onions, minced
  • 2 carrots, diced
  • 3/4 cup sliced mushrooms
  • 1 1/4 cups red wine
  • 2 apples, peeled and chopped
  • 1/3 cup raisins
  • 1/2 orange, juice of
  • 1/2 orange, zest of, grated
  • 2/3 cup chicken stock
  • salt and pepper

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Tie parsley, thyme and bay leaf together to make a bouquet garni.
  3. 3
    Dust the rabbit pieces with flour.
  4. 4
    Heat the drippings or lard in a Dutch oven.
  5. 5
    Brown rabbit.
  6. 6
    Remove and set aside.
  7. 7
    Add artichokes, carrots, onions and muchrooms and cook a few minutes.
  8. 8
    Pour in wine and cook a few minutes, until slightly reduced.
  9. 9
    Return rabbit to pot.
  10. 10
    Add bouquet garni and all remaining ingredients.
  11. 11
    Place in oven and cook for 2 hours.

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