Marinierter Hase

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   Marinierter Hase
(Marinated Rabbit)

·  1 three-pound rabbit, cut into serving pieces
·  1 tsp. salt
·  1/4 tsp. pepper
·  3 Tbsp. vegetable oil
Marinade:
·  2 cups red wine
·  2 cups chicken broth
·  1 tsp. allspice
·  2 bay leaves
·  1 tsp. thyme
Sauce:
·  1 dozen pickled white onions (cocktail size)
·  1 dozen stuffed green olives, sliced
·  1/2 lb. fresh mushrooms, sliced
·  2 Tbsp. butter
Rub rabbit with salt and pepper; put into a large bowl. Mix together marinade ingredients; add to rabbit, and refrigerate overnight. Drain the pieces of rabbit, but do not pat dry. Strain and reserve marinade.
In a large frypan over high heat, quickly brown all sides of rabbit pieces in hot vegetable oil. When brown, pour in reserved marinade and simmer over low heat 1 hour or until rabbit is tender.
Just before rabbit is done, sauté onions, olives and mushrooms in hot butter. Add to rabbit mixture. Serve with boiled potatoes.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Marinierter Hase Posted: 04 May 2011 at 15:58
	Marinierter Hase (Marinated Rabbit) · 1 three-pound rabbit, cut into serving pieces · 1 tsp. salt · 1/4 tsp. pepper · 3 Tbsp. vegetable oil Marinade: · 2 cups red wine · 2 cups chicken broth · 1 tsp. allspice · 2 bay leaves · 1 tsp. thyme Sauce: · 1 dozen pickled white onions (cocktail size) · 1 dozen stuffed green olives, sliced · 1/2 lb. fresh mushrooms, sliced · 2 Tbsp. butter Rub rabbit with salt and pepper; put into a large bowl. Mix together marinade ingredients; add to rabbit, and refrigerate overnight. Drain the pieces of rabbit, but do not pat dry. Strain and reserve marinade. In a large frypan over high heat, quickly brown all sides of rabbit pieces in hot vegetable oil. When brown, pour in reserved marinade and simmer over low heat 1 hour or until rabbit is tender. Just before rabbit is done, sauté onions, olives and mushrooms in hot butter. Add to rabbit mixture. Serve with boiled potatoes.
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Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Posted: 10 May 2011 at 21:04
	Nice! I usually get a few rabbits each fall courtesy of my nephews in Indiana (never hunted them here in Georgia) and will give this one a try. Sounds delicious.