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.