From: saint@idirect.com (William St.Martin)
Newsgroups: rec.food.recipes
Subject: Rabbit Casserole
Date: Sun, 24 Sep 95 17:19:28 GMT
Message-ID: <199509022325.TAA26081@lucid.idirect.com>

Here is a recipe from my wife. Best with wild game, but still nice with farm
products.
It is in Micro Kitchen Companion 2.1 format.

Rabbit Casserole    Serves:  4
Key Ingredient:  Rabbit
Preparation:  casserole
Cuisine:  Canadian
Source:  Rose's Kitchen (Wilson)
Food Group:  meat
Meals:  dinner
Courses:  main
Temperature:  hot
Effort:  average
Prep. Time:  00:20
Elapsed Time:  2:00
Comments:  This recipe is wonderful for wild rabbit as well as farm bought
rabbits.  Enjoy!!

2 rabbits
1 cup flour
12 small onions, slivered
1/2 lb. diced  bacon or peameal
2 Tbs. butter
1/2 cup of beef stock
1/4 cup red currant jam or jelly

  Marinade:
4 onions, sliced in slivered
4 sprigs of parsley
2 cloves garlic, crushed
1 bay leaf
1 sprig fresh rosemary, thyme
1/2 cup wine vinegar ( or white)
1 bottle of red wine
  salt & pepper (fresh)

Clean, disjoint rabbits.  Marinate rabbits at room temperature for 24
hours.

Drain, pat dry and flour rabbit pieces.  Place in skillet with butter
onions and bacon.  Saute until onions are golden, stirring in 2 tablespoons
of flour.

Transfer to a large casserole dish and add beef stock.  Cover and bake at
325 to 350 F. for  1 1/2 hours.

Add currant jam or jelly before serving.   Serve with egg noodles or mashed
potatoes.