Ingredients
- Marinade:
- 2 cups burgundy wine
- 1 cup pure apple cider
- 1 large carrot chopped roughly
- 1 T Clover Valley Farms Herb Infused Salt
- 6 wholespice berries
- 2 bay leaves crumbled
- 1/2 cup cold water
- 1 medium onion sliced
- 1 celery heart chopped roughly
- 6 whole peppercorns
- 6 whole cloves
- 1/2 t dried thyme
- 1/2 t marjoram
- 1 large rabbit cut into pieces
- 1 cup sour cream
- 2 T butter
- 1/3 cup flour
Servings:
Units:
Instructions
- Mix all marinade ingredients together.
- Place rabbit in a dish or zip-lock bag, pour marinade over rabbit.
- Marinate in refrigerator for at least 24 hours and preferably up to 48 hours.
- Remove rabbit from marinade and pat dry with paper towels. Reserve marinade.
- Sprinkle rabbit with salt and pepper and lightly dredge in flour.
- Heat a heavy skillet over medium-high heat and melt butter in skillet; brown rabbit pieces on both sides.
- Add enough marinade to bring to ¾ inch depth in skillet. Bring to a boil.
- Reduce heat, cover skillet, and simmer for an hour or more (depending on the age of the rabbit) until meat is very tender, adding more marinade as necessary.
- Remove rabbit; whisk a little flour into the sauce and stir gently until sauce thickens.
- Remove from heat and stir in sour cream.
- Serve sauce over rabbit.
Recipe Notes
Serves 4
From 1001 Ways to Cook a Rabbit by Bob Whitman
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