Belgian braised Rabbit

Name: Belgian braised Rabbit
Total time: 120 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 medium Rabbits; 3 clove Garlic; 2 Onions; 1 Stock cube; 1 salt to taste; 2 Pepper and Nutmeg to taste; 1 dash margerine; 1 dash Mustard; 2 dash Cornflour; 3 Bay leaves; 1 Water to be added at start when first placing in oven

finest butcher @cook_3314748

Rabbit as you've never known it

finest butcher @cook_3314748

Rabbit as you've never known it

Saved

Ingredients

2 mins

2 servings

1 mediumRabbits
3 cloveGarlic
2Onions
1Stock cube
1salt to taste
2Pepper and Nutmeg to taste
1 dashmargerine
1 dashMustard
2 dashCornflour
3Bay leaves
1Water to be added at start when first placing in oven

Saved

Steps

2 mins

1

Preheat oven to 140C
2

Place rabbit quarters in a pan with the margerine, when browned add garlic onion, salt, pepper and nutmeg
3

When the onions are soft add the stock etc. excluding the cornflour and water and place in the oven. Add 2 1/2 cups of water
4

leave to cook for aprox. 2 hours covered
5

Remove from oven. Add cornflour to water and add mix stirring well
6

Place back in oven for a further 20 mins or so
7

Turn the sauce over the rabbit and serve. Maybe with spring cabbage and new potatoes