Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories
per pound than almost any other meat.
3/4 cup red wine vinegar
1/2 cup dry red wine
3/4 cup unsalted chicken stock
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoon pickling spice
1 bay leaf
1/2 teaspoon salt
1 teaspoon freshly-ground black pepper
6 juniper berries, bruised
1 rabbit, cut into 8 serving pieces
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons unsalted butter
1/4 cup brandy
1 tablespoon plus 1 teaspoon currant jam or jelly
1/2 cup sour cream
Begin preparation 24 hours in advance of serving time. Make marinade.
Marinade: Combine all ingredients, and pour marinade over the rabbit pieces in a nonreactive
bowl. Cover the bowl, and refrigerate the rabbit pieces for 24 hours.
Remove the rabbit pieces from the marinade, and lightly pat them dry with paper
After removing rabbit pieces from marinade, lightly pat them dry with paper towels. Reserve the
Rabbit: Combine flour, salt and pepper in a paper bag. Put the rabbit pieces in the bag,
and dredge them in the seasoned flour. Heat butter in a skillet, and brown the rabbit
pieces. Pour the marinade over them, and simmer over medium-low heat for about 1
hour, or until the meat is tender and cooked through.
With tongs or a slotted spoon, remove rabbit pieces from the pan, and place them
on a serving platter. Keep the meat warm while finishing the sauce.
Pour pan drippings through a sieve, pressing on the solids to release as much
flavor as possible. Discard the solids. Reheat drippings, reducing them over high
heat, if necessary, to make about 1 cup sauce. Add brandy and jam to the sauce,
stirring until the jam is melted. Remove the sauce from the heat, and stir in the
sour cream. Taste; add more salt and pepper if you like, and pour the sauce over
the rabbit pieces.