Here is a tender rabbit with wine and the flavour of orange. Serve with Greek-style roast potatoes and a dark green vegetable. Preparation time, 40 minutes; Cooking time, 2 hours. Serves 4 or 5.
60 mL flour 1/4 cup 4 mL paprika 3/4 tsp 1 mL salt 1/4 tsp 1 fryer rabbit, 1.5 kg, cut up 1 60 mL butter or oil 1/4 cup 2 medium onions, thinly sliced 2 180 mL orange juice 3/4 cup 8 mL zest of orange 1-1/2 tsp 2 mL ground thyme 1/2 tsp 2 mL salt 1/2 tsp 1 pinch of pepper 1 180 mL dry white wine 3/4 cup
Combine first 4 ingredients in a plastic bag and shake rabbit pieces, a few at a time, to coat all sides. Heat oil in a large skillet at medium-high heat and brown rabbit lightly.
While rabbit is browning, combine remaining ingredients, except wine, in a small saucepan. Bring to boil, reduce heat and simmer 10 minutes.
Place rabbit pieces in a shallow baking dish in a single layer. Add wine to the orange sauce and pour over rabbit pieces.
Bake rabbit in pre-heated oven at 180°C (350°F) until very tender, basting often.
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