loriusgarrulus Posted July 17, 2014 Report Share Posted July 17, 2014 Rabbit in White Wine & Orange 1 Fresh Rabbit (jointed into 4-5 pieces) Cold Salt Water 2-3 Teaspoonfuls per pint (takes strong tang off the rabbit) Plain flour Butter Juice and zest of 2 oranges (¼ pt juice approximately) (cheat is 1/4pt made up Sunquick and zest of 2 oranges from freezer) Large onion (sliced) White wine ½ pint Vegetable stock cube or vegetable bouillon dissolved in ¾ pint boiling water Teaspoonful Dried thyme or few sprigs fresh Pepper & Salt to taste Cornflour or flour and butter to thicken Soak Rabbit covered in cold salt water for 2-3 hours in fridge (overnight if older rabbit) Drain and rinse in clean water, then dry with paper towel Coat Rabbit pieces in plain flour Fry till browned in butter Put juice and zest of orange, sliced onion, wine, stock & thyme in slow cooker Add rabbit pieces and black pepper Cook for 5-6hrs or 6-8hrs if older rabbit Season with salt and pepper and thicken liquid with cornflour to suit or melt butter and cook in flour, add some of the liquid from the slow cooker to make a smooth rue then add back to slow cooker and stir in gently. Serve with roast potatoes, carrots and cabbage. (traditional) or Rice and stir fried vegetables. Quote Link to comment Share on other sites More sharing options...
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