Subject: Rabbit Stew
From: [email-masked] (Doreen Randal)
Date: 27 Sep 1999 05:34:47 -0600
Newsgroups: rec.food.recipes

RABBIT STEW
Source:-The Aust. & NZ Super Cookbook

1 rabbit, cut into serving size pieces
8 ozs bacon, cut into strips
2 medium-sized onions, thinly sliced
1 garlic clove, finely chopped
3 large carrots, peeled and thinly sliced
MARINADE
16 fluid ozs dry red wine
3 tsp vegetable oil
1 tsp salt
6 black peppercorns
2 sprigs parsley
2 cloves garlic, crushed
1 bay leaf
1/2 tsp dried thyme

In a large shallow bowl, combine all the marinade ingredients together
and stir to mix well. Add rabbit pieces and baste them thoroughly.
Cover the dish and leave to marinate over-night or at least 12 hours.
Remove the rabbit from the marinade and dry on kitchen paper.
Strain the marinade into a jug and reserve. Preheat oven to 350 F.
In a flame-proof casserole, fry the bacon strips over moderate heat
until they are quite crisp. Set aside. Add the onions, garlic and
carrots to the fat in the casserole and cook them 5 - 6 minutes, or
until lightly coloured. Add the rabbit pieces and turn frequently to
brown them evenly and quickly. Add the reserved marinade to the
casserole and bring to the boil. Remove casserole from the heat, add
the bacon pieces and place in the oven. 
Cook for 1 our or until the thigh of the rabbit is tender when pierced
with a fork.

Cheers, Doreen
Doreen Randal, Wanganui. New Zealand.

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