jultaylor1972 2 Posted July 14, 2007 Report Share Posted July 14, 2007 Ingredients 2 rabbits, cut into serving pieces Salt and pepper Flour 2 tbs. olive oil 2 onions, sliced 2 cloves garlic, minced 6 carrots, peeled and sliced 1 lb. fresh mushrooms, sliced 2 tbs. fresh parsley, minced ¼ tsp. thyme ½ tsp. oregano, rubbed 4 bay leaves 2 cups dry white wine Recipe Preheat oven to 350º. Salt and pepper rabbit and coat with flour. Place oil, onions, garlic, carrots and mushrooms in large casserole dish. Place rabbit on top of vegetables. Sprinkle with parsley, thyme and oregano. Add bay leaves and wine. Cover and bake 1 hour or until rabbit is tender. Remove bay leaves before serving. Servings: 4 - 6 Quote Link to post Share on other sites
mooster 1 Posted July 22, 2007 Report Share Posted July 22, 2007 Thanks. I made the lemon tagine rabbit last week after reading your recipe. Bought bottle of saffron strands but was expensive and only 0.4 g. Your recipe required 2g of saffron stamens...that' 4/5 bottles! Am I just being a stupid bloke? I only put in what I could afford anyway and it was very very tasty! Oh,also needed to thicken the end product a bit. Should I have put 2grammes of these strands in or are they different from saffron stamens? Anyway i'll try the white wine one this week. Cheers.Mooster Quote Link to post Share on other sites
mad al 146 Posted July 22, 2007 Report Share Posted July 22, 2007 This we will have to try. Thanks JT Al Quote Link to post Share on other sites
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