Belgian Rabbit in Wine

==Description==
This great Belgian Rabbit recipe will make 6 to 8 people very happy ! Good cooking skills required to bring this dish to its fullest potential ! Enjoy !
==Ingredients==
* 2 rabbits (2½ lbs ea) or 1 hare cut serving pieces
* rabbit livers
* 2 large onions
* bay leaf
* 2½ cup red burgundy wine
* 1 tbsp red wine vinegar
* juice of 1 lemon
* 1 pinch dried thyme
* ½ tsp salt
* ¼ tsp freshly-ground black pepper
* 5½ tbsp butter
* 1 tart apple peeled, cored, and chopped
* 2 shallots minced
* 2 cups beef broth
* 2 tsp cornstarch dissolved in
* 1 tbsp water
* 1 tsp Kitchen Bouquet
==Directions==
# Slice 1 onion thin and break into rings.
# Put onion rings, rabbit, and bay leaf in a shallow bowl.
# Pour on a mixture of wine, vinegar, lemon juice, thyme, salt, and pepper.
# Cover and refrigerate for 24 to 36 hours; less time for young rabbits.
# Drain rabbit.
# Reserve marinade and onion rings but discard bay leaf.
# Chop livers and saute in 2 tablespoons of the butter.
# Chop remaining onion and add with apple to livers.
# Saute until onion is soft.
# Add 1 cup of the reserved marinade and simmer, covered, for 1 hour.
# Melt remaining butter and brown rabbit well on all sides.
# Add shallots, reserved onion rings, rest of marinade, and beef broth.
# Simmer, covered, for about 1 hour, or until tender.
# Remove rabbit and keep warm.
# Puree liver mixture in a blender.
# Stir liver puree, cornstarch mix, and Kitchen Bouquet into pan liquid.
# Cook, stirring, until smooth and thickened.
# Simmer, covered, for 10 minutes more.
# Serve the sauce with the rabbit.
Category:Apple Recipes
Category:Beef stock and broth Recipes
Category:Belgian Meat Dishes
Category:Burgundy wine Recipes
Category:Kitchen Bouquet Recipes
Category:Liver Recipes
Category:Onion Recipes
Category:Rabbit Recipes