1. ThunderStick300MAG

    ThunderStick300MAG New Member

    Jul 6, 2007
    Wallburg, NC
    *I have no idea how to pronounce that, or what it means*

    2 rabbits, cut into serving pieces
    1 teaspoon salt
    3 tablespoons butter
    1 medium onion
    4 whole cloves (not garlic)
    12 whole black peppercorns
    1 teaspoon parsley
    1/2 teaspoon thyme
    1 bay leaf
    1 cup port wine
    1/4 cup lemon juice
    2 1/2 cups beef bouillon
    Minute Rice (optional)

    Saute rabbit pieces in butter in large heavy skillet until brown on all sides. Place in Dutch oven. Add onion stock with cloves and cheesecloth bag with peppercorns, parsley, thyme, and bay leaf tied inside. Also add to pot: lemon juice, port, bouillon. Cover and bake over and under hot coals for 1 1/2 hour until rabbit is tender. move cheesecloth bag. A couple handfulls of Minute Rice can be added to pan cover and let stand for a few minroth cautes. Or bn be thickened with flour and served with rabbit pieces. SERVES: 5