Rabbit à l'Orange


Here is a tender rabbit with wine and the flavour of orange. Serve with Greek-style roast potatoes and a dark green vegetable. Preparation time, 40 minutes; Cooking time, 2 hours. Serves 4 or 5.

60 mL                       flour                   1/4 cup
4 mL                       paprika                  3/4 tsp
1 mL                        salt                    1/4 tsp
1               fryer rabbit, 1.5 kg, cut up              1
60 mL                   butter or oil               1/4 cup
2               medium onions, thinly sliced              2
180 mL                  orange juice                3/4 cup
8 mL                   zest of orange             1-1/2 tsp
2 mL                    ground thyme                1/2 tsp
2 mL                        salt                    1/2 tsp
1                      pinch of pepper                    1
180 mL                 dry white wine               3/4 cup

Combine first 4 ingredients in a plastic bag and shake rabbit pieces, a few at a time, to coat all sides. Heat oil in a large skillet at medium-high heat and brown rabbit lightly.

While rabbit is browning, combine remaining ingredients, except wine, in a small saucepan. Bring to boil, reduce heat and simmer 10 minutes.

Place rabbit pieces in a shallow baking dish in a single layer. Add wine to the orange sauce and pour over rabbit pieces.

Bake rabbit in pre-heated oven at 180°C (350°F) until very tender, basting often.

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