Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Red Wine Rabbit
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- #95438
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 bottle red wine
2 tablespoons sugar
1/4 cup red wine vinegar
3 pounds whole rabbit, cut into 5-6 pieces
salt and pepper, to taste
1/4 cup flour
1/4 cup olive oil
6 rosemary sprigs (more if desired)
20 cloves garlic, minced
20 fresh sage leaves
directions
Whisk together the sugar with the vinegar and wine. Let this sit for a while as you prepare the rabbit.
Season rabbit with salt and pepper, and roll around in a bowl with the flour. Then, cook rabbit over medium heat with the oil in a skillet. Once it is golden brown all over, put in a baking dish and set aside.
Cook the garlic in the skillet until it browns, then pour in the wine and bring it to a boil, scraping up all the tasty bits of the rabbit left behind.
Pour over the rabbit, top with sage and rosemary, cover with foil, and bake for about 45 minutes at 350 degrees F.
Raise the temperature to 450 degrees F and remove the foil. Bake the rabbit for about 25 minutes more or so, frequently basting it with the wine sauce.
Serve over noodles or rice, or by itself.
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