First we need to take:
- 1 whole rabbit, portioned into 6 pieces
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 2 teaspoons granulated garlic
- ¼ teaspoon paprika
- ¼ teaspoon white pepper
- ½ teaspoon black pepper
- 1 cup Italian dressing
- 1 cup yellow mustard
Combine all ingredients in a bowl and thoroughly coat rabbit. Refrigerate for at least 4 hours, preferably overnight.
- 1 tablespoon olive oil
- 1 onion, sliced
- 6 carrots, peeled
- 4 sprigs fresh rosemary
- 3 tablespoons melted butter
- 3 tablespoons flour
- 1 cup white wine
- 1 cup chicken stock
- salt to taste
- 1 teaspoon granulated garlic
- 2 cups rice, cooked
Preheat oven to 450 degrees. In a cast iron skillet, over high heat, brown rabbit in olive oil until golden. Place rabbit in a 9×13 baking dish and top with carrots, onions, and rosemary. In a sauce pan, combine butter and flour and heat until a blonde roux is achieved. Add wine, chicken stock, salt, and garlic, and bring to a boil. Pour sauce over rabbit and bake, covered in oven, for 1 hour. Remove cover and continue to cook for 15 minutes. Serve rabbit with onions, carrots, and the sauce over rice.
