1 Rabbit quartered
1 cup celery cut on a bias
1 medium onion, diced
2 cloves garlic, chopped fine
1/2 cup dry red wine (something you would drink)
3 tbsp Olive oil
Salt & Pepper
1 cup chicken stock
1 tsp. dried oregano
1/4 tsp. dried marjoram
1/2 cup heavy cream
2 tbsp. chopped parsley

Rinse rabbit well and pat dry.
In a heavy dutch oven brown the rabbit pieces in olive oil for 10 minutes
Make sure to turn after 5 minutes to brown evenly.
Remove rabbit.
Add celery, onion and garlic and cook till tender.

Add red wine, chicken stock, oregano, garlic and marjoram.
Return the rabbit to the dutch oven
Reduce heat; cover and simmer about 45 minutes or until rabbit pieces are tender (test by piercing with a fork)
Turn rabbit once during cooking.
Transfer rabbit and vegetables to a platter and keep warm.

Reserve 3/4 cup of the pan juices and return it to the dutch oven
Add the heavy cream and stir until the cream thickens slightly.
Pour the thickened cream sauce over the rabbit.

Sprinkle with the chopped parsley and serve.

Serve with egg noddles

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Tags: Dutch Oven, Rabbit

This entry was posted on Saturday, February 2nd, 2008 at 5:22 pm and is filed under Rabbit, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.