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 !
- 2 rabbits (2½ lbs ea) or 1 hare cut serving pieces
- rabbit livers
- 2 large onions
- bay leaf
- 2½ cup red burgundy wine
- 1 tbsp red wine vinegar
- juice of 1 lemon
- 1 pinch dried thyme
- ½ tsp salt
- ¼ tsp freshly-ground black pepper
- 5½ tbsp butter
- 1 tart apple peeled, cored, and chopped
- 2 shallots minced
- 2 cups beef broth
- 2 tsp cornstarch dissolved in
- 1 tbsp water
- 1 tsp Kitchen Bouquet
- 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, cornstarch 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.
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