Marinated Rabbit ~
~ Skirt in the Kitchen ~
Pour 1 bottle Marsala to marinate 1 (tamed) dressed rabbit. To that, add red balsamic vinegar, Worcestershire sauce, ‘5 Spice’, garlic cloves, lemon thyme, rosemary, shallots, fresh basil and flat-leaf parsley. Make sure marinade covers meat completely, refrigerate overnight.
The next day– Discard marinade, shallots, garlic and herbs. Place meat in a roasting pan and add to beef broth new fresh herbs of parsley, rosemary and lemon thyme; add 1 sliced or chopped shallot, freshly ground black pepper and soy sauce. Cover and bake in a 225 degree oven for a couple of hours, until meat is easily taken from the bones with fingers or a fork.
Meat will be moist, falling apart. Remove the bones, tear meat into small pieces.
In a large skillet or large saucepan, pour more beef broth if need be, but there should be enough liquid to make into a gravy sauce. Leave the meat pieces in the liquid as you thicken it up, allowing the sauce to soak into the meat right away. The meat will actually prevent lumps as you stir constantly. Stir in flour, then water; season with Kitchen Bouquet (liquid gravy seasoning). Salt and pepper if so desired, and more 5 Spice. Serve over rice or potatoes.
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