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Recipe: Rabbit With Madeira Sauce
Similar Categories: Rabbit, Madeira, Sauce
RABBIT WITH MADEIRA SAUCE
2 1/2 lb. rabbit, cut into serving pieces
Pinch of cinnamon
2 Tbl fresh rosemary, chopped
1 bay leaf
Salt and fresh ground pepper
2 Tbl red wine vinegar
1/4 C. olive oil, divided
2 Tbl butter
1 C. dry Madeira wine
Chicken broth
Wash and dry rabbit and put in a large bowl. Combine cinnamon, rosemary,
bay leaf, vinegar, and half of the olive oil, mixing thoroughly. Pour over
rabbit and refrigerate for 24 hours, or at least overnight, turning
occasionally. Heat butter in a large skillet with remaining oil and brown
rabbit pieces. Add Madeira. Cover and simmer over low heat until tender,
about 1 1/2 hours, checking occasionally adding chicken broth to pan as
needed to keep liquid in the skillet. Remove rabbit to a serving platter
and keep warm. Remove as much fat as possible from the pan juices. If pan
is almost dry, add 1 cup chicken broth, deglaze pan and reduce liquid by
half. Pour over rabbit and serve.
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