2 rabbits – (2 1/2 lbs ea) or 1 hare; cut into serving pieces
2 large onions
1 bay leaf
2 1/2 cups red Burgundy wine
1 tablespoon red-wine vinegar
Juice of 1 lemon
1 pinch dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
5 1/2 tablespoons butter
1 tart apple; peeled, cored and chopped
2 shallots; minced
2 cups beef broth
2 teaspoons cornstarch; dissolved in 1 tablespoon water
Slice 1 onion thin and break into rings. Put onion rings, rabbit, and bay leaf in a shallow bowl. Pour on a mixture of wine, vinegar, lemon juice, thyme, salt, and pepper. Cover and refrigerate for 24 to 36 hours; less time for young rabbits.
Drain rabbit. Reserve marinade and onion rings but discard bay leaf. Chop livers and saute in 2 tablespoons of the butter. Chop remaining onion and add with apple to livers. Saute until onion is soft. Add 1 cup of the reserved marinade and simmer, covered, for 1 hour.
Melt remaining butter and brown rabbit well on all sides. Add shallots, reserved onion rings, rest of marinade, and beef broth. Simmer, covered, for about 1 hour, or until tender. Remove rabbit and keep warm.
Puree liver mixture in a blender. Stir liver puree, constarch mix, and Kitchen Bouquet into pan liquid. Cook, stirring, until smooth and thickened. Simmer, covered, for 10 minutes more. Serve the sauce with the rabbit.
This recipe yields 6 to 8 servings.
Source: THE HUNTER’S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York