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piggybreeder
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Posted: 8 February 2008 02:05 pm | 1st Post |
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1 Rabbit
1/4 pint of olive oil
Seasoned flour to dust the rabbit
1 Garlic bulb - 10 to 12 cloves, roughly chopped
Large glass of dry white wine or dry sherry
Joint your rabbit and marinate in 3 tablespoons of white wine vinegar for 12 to 24 hours.
Pat dry and cover with seasoned flour. Heat the oil and brown the rabbit.
Add the garlic and continue fry for a few mins.
Slosh in a generous amount of dry white wine and let it boil for few mins
Lid on and simmer until rabbit is cooked though and tender (about one hour or as long as it takes)
At then end take the lid off and raise the heat to reduce the sauce if it hasn't already.
Serve with chips or salad and lots of good white bread to soak up the gloopy garlic sauce.
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Zena
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| Joined: | 30 January 2008 |
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| Posts: | 8 |
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Posted: 29 February 2008 06:43 am | 2nd Post |
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Haven't had rabbit for years, probably because you don't see it around so much these days - out of sight, out of mind.
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piggybreeder
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Posted: 29 February 2008 07:58 am | 3rd Post |
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unfortunatly they are not out of sight here, hundreds of them run in the fields, . one good thing, ill never starve
http://www.bramblescroft.com
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