Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Marinade:
Red wine
Red wine vinegar
Several garlic cloves
Rabbit stock from the bones
1 Prepared rabbit
1 Bouquet garni
1 pk Dried apricots
Sauce:
Butter, garlic, reserved
Rabbit stock

Source: world class cuisine. Cover the boneless cut up rabbit meat
with red wine and a few splashes of red wine vinegar and several
whole garlic cloves. marinade for 12 hours along with the bouquet
garni ( in a cheesecloth put some bay leaf, parsley, thyme , rosemary
and peppercorns). Drain meat and pat dry. reserve marinade.Cover
dried apricots with warm water and soak for 1 hour.Add drained
apricots to the reserved marinade. Season rabbit meat to taste and
saute in butter. Cover with the marinade and some reserved rabbit
stock and simmer covered 40 minutes or until tender. Remove the
bouquet garni.Remove the cooked rabbit meat from the pan and serve
with a butter sauce. Make a butter sauce with the garlic from the
marinade and a bit of rabbit stock and adding butter to finish the
sauce and pour over rabbit.

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