Ingredients for Wine Rabbit
- 2 tablespoons Crisco
- 1 large onion, chopped
- 2 celery stalks, chopped
- Rabbit
- 4 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- Salt & Pepper
- 1 bottle (750ml) dry red wine
- 1/4 cup red wine vinegar
- 1/4 cup all-purpose flour
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How to Make Wine Rabbit
- Preheat oven to 325°F (160°C).
- In a large roasting pan, melt 2 tablespoons of Crisco. Add 1 large onion, chopped, and 2 celery stalks, chopped, and sauté until softened (about 5 minutes).
- Add 2 (approximately 1.5 lbs each) whole rabbits, cut into serving pieces. Brown on all sides over medium-high heat.
- Stir in 4 bay leaves, 1 teaspoon black peppercorns, 1 tablespoon fresh rosemary (or 1 teaspoon dried), 1 tablespoon fresh oregano (or 1 teaspoon dried), 1 tablespoon fresh thyme (or 1 teaspoon dried), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour in 1 bottle (750ml) of dry red wine and 1/4 cup red wine vinegar.
- Sprinkle 1/4 cup all-purpose flour over the rabbit and stir to combine.
- Cover the roasting pan tightly with foil.
- Bake for 1 1/2 to 2 hours, or until the rabbit is very tender and easily falls off the bone. Check occasionally and add a bit of water if it starts to dry out.
- Remove foil during the last 15 minutes of cooking to allow the sauce to reduce slightly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
4g
Carbs
1g
