Marinated Rabbit

Ingredients for Marinated Rabbit

Instructions for Marinated Rabbit

To prepare the Marinated Rabbit recipe, please follow these instructions:

Remove the coarsest membranes and tendons from hove, clubs and back. Crack your back a few places. Put the Hare in a marinade of ½ red wine and 1/3 water, Bay leaves and Juniper Berry about 1 day. Dry pieces of hare and bind fat slices of them. Brown them in the Pan and fry them if necessary. finished in the pan with the addition of a little marinade, broth and possibly. milk. Time approximately ¾ – 1 ½ hour. Or put the roasted pieces of meat in roasting pan, pour the liquid in and fry them in ¾ – 1 ½ hour at 180 degrees. SI cloud and the foam, add the meljævning and flavor the sauce with salt, a little sugar and possibly. more red wine. Take the blubber of the Hare. Cut the fillets from the back, share them in some sliced on the bias and put them back on the anchovies. Inserts so neat slices, as possible, by clubs and bove. The back is served in first place. In the next spin is used as base for the backbones of flesh from bove and the mallet. Deck the meat with a little sauce. Red wine tops on bread croutons or Roasted apples are suitable garnish. Give white or small butter roasted potatoes.