Belgian Rabbit in Wine

Description
This great Belgian Rabbit recipe will make 6 to 8 people very happy ! Good cooking skills required to bring this dish to its fullest potential ! Enjoy !

Ingredients

 * 2x Rabbits - (2 1/2 lbs ea) or 1 hare cut serving pieces
 * Rabbit livers
 * 2 lrg	Onions
 * 1x Bay leaf
 * 2 1/2 cup Red Burgundy wine
 * 1 tbl	Red-wine vinegar
 * Juice of 1 lemon
 * 1 pch	Dried thyme
 * 1/2 tsp Salt
 * 1/4 tsp Freshly-ground black pepper
 * 5 1/2	tbl Butter
 * 1x Tart apple peeled, cored, and chopped
 * 2x Shallots minced
 * 2 cup	Beef broth
 * 2tsp	Cornstarch dissolved in
 * 1 tbl	Water
 * 1 tsp	Kitchen Bouquet

Directions

 * Slice 1 onion thin and break into rings.
 * Put onion rings, rabbit, and bay leaf in a shallow bowl.
 * Pour on a mixture of wine, vinegar, lemon juice, thyme, salt, and pepper.
 * Cover and refrigerate for 24 to 36 hours; less time for young rabbits.
 * Drain rabbit.
 * Reserve marinade and onion rings but discard bay leaf.
 * Chop livers and saute in 2 tablespoons of the butter.
 * Chop remaining onion and add with apple to livers.
 * Saute until onion is soft.
 * Add 1 cup of the reserved marinade and simmer, covered, for 1 hour.
 * Melt remaining butter and brown rabbit well on all sides.
 * Add shallots, reserved onion rings, rest of marinade, and beef broth.
 * Simmer, covered, for about 1 hour, or until tender.
 * Remove rabbit and keep warm. Puree liver mixture in a blender.
 * Stir liver puree, constarch mix, and Kitchen Bouquet into pan liquid.
 * Cook, stirring, until smooth and thickened.
 * Simmer, covered, for 10 minutes more.
 * Serve the sauce with the rabbit.