Orange Rabbit in Red Wine
 
 
1   rabbit, cut into 8 serving pieces  
1   small carrot, sliced thin  
1   large garlic clove, sliced thin  
2   bay leaves, crushed fine  
1 tsp    ground allspice (use the real berrys)  
1/2 tsp    pepper  
1 Tbs    olive oil  
1 cup    dry red wine  
2/3 cup    orange juice  
1/2 tsp    grated orange rind  
3 Tbs    dark rum  
2 Tbs    butter  
2 Tbs    flour  
2-3   sliced small oranges for garnish  
  spinach leaves (or other dark leafy greens for bed of greenry)  
 
1 Discard loose fat from rabbit check for fur and shot. Rinse & pat dry.
2 In a large bowl combine carrot, garlic, bay leaves, allspice, pepper, 1 Tbsp oil, wine, orange juice, orange rind, and rum.
3 Add the rabbit. Chill mixture and rabbit, covered, turning it every few hours overnight.
4 Remove rabbit from the bowl, reserving the marinade, & pat dry.
5 In a large skillet heat butter & brown the rabbit. Sprinkle with half flour, turn it, and brown the flour. Repeat with the remaining 1/2 flour.
6 Transfer the rabbit to a large casserole. Salt to taste.
7 Deglaze the skillet with the reserved marinade. Pour over the rabbit.
8 Cook, covered at 350° F for 1-1 1/2 hours, basting twice, till very tender.
9 Serve on deep platter, lined with fresh clean spinach leaves, pour sauce over it, and garnish with sliced oranges.
 
Servings: 1
 
 Recipe Source

Source: Paula ARG Kernachan
 
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