Use the stock as gravy for mashed potatoes. For mushrooms may use 1 ounce dried porcini soaked in water to soften drained reserve soaking liquid and. Once hooked you can t get enough. In a large skillet melt butter. Using half the flour 3 4 cup coat the pieces of rabbit shaking off any excess.

Do not pat dry. Remove the rabbit from the marinade and dry on kitchen paper. Strain the marinade. Cover and bring to a boil. When brown pour in the reserve marinade and simmer over low heat for 1 hour or until tender.

Preserve in the fridge for all night at least 12 hours. Mix all ingredients in a bowl. Remove meat to a warm platter. Put into a large bowl. Place into deep bowl or plastic bag.

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Always tastes better as leftovers. Tie together the parsley or thyme or put in a cheesecloth sack or. In a large cast iron fry pan over high heat quickly brown all sides of rabbit pieces in hot canola or vegetable oil. Rinse rabbit and pat dry. Sprinkle on both sides with salt black pepper and.

It is an acquired taste dish. Directions in a large shallow bowl combine all the marinade ingredients together and stir to mix well. Step 3 heat the fat in a dutch oven or. Original german rabbit stew recipe passed down from my great grandmother who immigrated to us in 1889. Drain and place rabbit pieces on waxed paper.

Place the the rabbit pieces in a glassy container and pour the marinade over them. Coat lightly with flour. This is a lot of work to make but well worth it. Serve with fresh mashed potatoes and celery sticks. Stir just until heated through.

Strain and reserve marinade. Put into deep bowl and cover with a mixture of red wine vinegar water sugar onion carrots 1 tablespoon salt pickling spices and 1 4 teaspoon pepper. Dry rabbit with absorbent paper. Turn the rabbit often. Cover the dish and leave to marinate over night or at least 12 hours.

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Heat the oil and butter in a large heavy bottomed saucepan and brown the floured rabbit on all sides. Reduce heat and simmer until tender about 30 minutes. Mix the wine vinegar and chopped carrot and chopped onion in a bowl large enough to hold the rabbit. Directions step 1 put rabbit into a deep bowl and cover with a mixture of the vinegar water sugar onion carrots 1 tablespoon. Cut rabbit into serving size pieces.

Gradually add 2 to 2 1 2 cups reserved marinade. Combine olive oil lemon juice soy sauce lemon rind garlic rosemary and fennel. Cover and put into the refrigerator for 2 3 days to marinate. Gradually add 2 to 2 1 2 cups reserved marinade. Heat the oil and butter in a large heavy bottomed saucepan and brown the floured rabbit on all sides.

Cover and put into the refrigerator for 2 3 days to marinate. Strain and reserve marinade. Place the the rabbit pieces in a glassy container and pour the marinade over them. It is an acquired taste dish. Always tastes better as leftovers.

Combine olive oil lemon juice soy sauce lemon rind garlic rosemary and fennel. Preserve in the fridge for all night at least 12 hours. Do not pat dry. Use the stock as gravy for mashed potatoes.