Recipe - Rabbit With Red Wine Orange And Allspice

1 Rabbit, 2 1/23 lb, cut in 8
Serving pieces
1 small Carrot, cut or sliced up thin
1 lg Garlic clove, cut or sliced up thin
2 Bay leaves, crumbled fine
1 teaspoon Ground allspice
One half teaspoon Pepper
3 tablespoon Olive oil
1 cup Dry red wine
2/3 cup Orange juice
One half teaspoon Grated orange rind
3 tablespoon Dark rum
2 tablespoon Flour
Sliced small oranges for
Garnish

Discard loose fat from rabbit. Rinse & pat dry. In a large bowl
combine carrot, garlic, bay leaves, allspice, pepper, 1 Tbls. oil,
wine, orange juice, orange rind, & rum. Add the rabbit. Chill,
covered, turning occasionally, for 24 hours. Remove rabbit from the
bowl, reserving the marinade, & pat dry. In a large skillet heat the
remaining 2 Tbls. olive oil & brown the rabbit. Sprinkle with 1 Tbls.
flour, turn it, & brown the flour. Repeat with the remaining 1 Tbls.
flour. Transfer the rabbit to a large casserole. Salt to taste.
Deglaze the skillet with the reserved marinade. Pour over the rabbit.
Cook, covered at 350 for 11 One half hours, basting twice, till very
tender. Transfer to a heated platter, pour sauce over it, & garnish
with cut or sliced up orange.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip