Vineyard Rabbit


Here's a baked rabbit you can serve with the first green grapes of the season, along with some roasted ears of corn. Preparation time, 30 minutes; Cooking time, 2 hours. Serves 4 to 6.

1                   fryer rabbit, cut up                  1
6                       grape leaves                      6
                 or substitute 60 mL parsley
240 mL                 dry white wine                 1 cup
15 mL                    lemon juice                 1 tbsp
1 mL                       pepper                   1/4 tsp
2 mL                       paprika                  1/2 tsp
60 mL                   melted butter               1/4 cup
60 mL               chopped green onions            1/4 cup
5 mL                        salt                      1 tsp

Line casserole with grape leaves. Place rabbit pieces on grape leaves. Mix all remaining ingredients thoroughly and pour over rabbit. Cover with foil and bake 1 hour at 163°C (325°F).

Remove foil, turn rabbit pieces, increase heat to 180°C (350°F) and bake for 30 minutes, basting 2 or 3 times. Increase heat to 195°C (375°F) and bake an additional 30 minutes, basting frequently.

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