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Serves 6 - 8
2 whole Border Range rabbits, cut into serving pieces OR four pairs of hindquarters
2 cups red wine
2 tblsp. lemon juice
2 bay leaves
1 tsp. thyme
¼ tsp. marjoram
Salt and pepper
1 tsp. garlic powder
2 tblsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tblsp. Corn-starch
- Mix wine, lemon juice, bay leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade.
- Place rabbit in large baking dish and pour marinade over rabbit. Cover and refrigerate overnight.
- Remove rabbit from marinade when ready to cook and dry well.
- Strain marinade and save.
- Heat oil in a large skillet and sauté onions and garlic.
- Cover and simmer 1-1 ½ hours or until tender.
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