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Rabbit With Apricots In Cabernet Sauce

A home-style Rabbit With Apricots In Cabernet Sauce made with Vinegar Red Wine, Oil Peanut, and Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 oz
• 3 tbsp
• 4 tbsp

Method (preview)

1. 1

   Bone the rabbit saddle, legs, and shoulders and cut the meat into cubes of about 1 ounce each.

2. 2

   Marinate the meat in the wine and vinegar with garlic and bouquet garni for 12 hours, covering rabbit with cheesecloth so it will not dry out.

3. 3

   In a heavy casserole, heat the oil and 2 tablespoons of butter.

4. 4

   Add the rabbit and brown on all sides (approximately 20 minutes until meat is gray).

5. 5

   Add garlic, bouquet garni, reserved marinade, apricots, and rabbit demi-glace.

6. 6

   Cut a circle of wax paper, butter it lightly, and place it over the rabbit.

7. 7

   Cover the casserole and simmer for 20 - 30 minutes.

8. 8

   Retrieve cloves of garlic and remove the peel. Mash garlic into a paste with the remaining butter.

9. 9

   Remove the rabbit and apricots from the sauce, set aside and keep warm.

10. 10

    Stir the garlic paste into the sauce a little at a time.

11. 11

    Arrange rabbit and apricots on a serving plate and cover with sauce.