Try this delicious way of cooking rabbit for an inexpensive but impressive dinner dish. Serve on a bed of boiled rice accompanied by a bottle of well-chilled Liebfraumilch wine.
6 pints water
2 tablespoons malt vinegar
2×4 lb. rabbits, cleaned and cut into serving pieces
1 teaspoon salt
1 teaspoon black pepper
3 oz. butter
H pints dry cider
1 teaspoon ground cinnamon juice of lemon
4 oz. sultanas or seedless raisins
1 lb. eating apples, peeled, cored and quartered
2 teaspoons arrowroot dissolved in
1 tablespoon cider
Pour the water and vinegar into a large mixing bowl. Add the rabbit pieces and set aside to marinate at room temperature for 8 hours or overnight.
Remove the rabbit pieces from the marinade and dry them thoroughly on kitchen paper towels. Discard the marin-ade. Rub the rabbit pieces all over with half of the salt and half of the pepper.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the rabbit pieces, a few at a time, and cook, turning them occasionally with tongs, for 8 to 10 minutes or until they are lightly and evenly browned.
Pour over the cider and stir in the cinnamon and lemon juice. Increase the heat to high and bring the liquid to the boil.
Remove the casserole from the heat and add the sultanas or seedless raisins and apples. Cover the casserole and place it in the oven. Cook for 1 to 1 ½ hours or until the rabbit meat is very tender when pierced with the point of a sharp knife.
Remove the casserole from the oven and transfer the rabbit pieces to a warmed serving plate. With a slotted spoon, lift out the apple quarters and sultanas or seedless raisins and arrange them around the rabbit. Keep hot.
Strain the casserole liquid into a small saucepan. Place the saucepan over moderate heat and stir in the dissolved arrowroot and the remaining salt and pepper. Bring the liquid to the boil, stirring constantly.
Reduce the heat to low and simmer the sauce for 2 minutes, stirring constantly.
Remove the pan from the heat and pour a little of the sauce over the rabbit pieces. Pour the remaining sauce into a warmed sauceboat.