Friday, December 21, 2012

Krolik Duszony Nogi

1.5# boneless rabbit strips
Salt and pepper
5 slices prosciutto or bacon
3 cubed peeled carrots
2 cubed peeled parsnip roots
1 cubed large onion
3 minced garlic cloves
7 ounces unsalted butter
Sunflower oil
1 bunch chopped fresh marjoram
3 bay leaves
Zest of 1 lemon
7 ounces vegetable stock

Season rabbit with salt and pepper. Wrap each in a piece of prosciutto or bacon to make a neat package. Pan fry in sunflower oil and a little butter until golden. In a Dutch oven or covered casserole dish, caramelize carrot, parsnip root, onion and garlic in some of the butter and a little oil. Add marjoram, bay leaves and lemon zest. Pour in stock and add the rest of the butter. Add browned rabbit strips, cover and cook slowly on the stovetop for 45 minutes to 1 hour or until rabbit is fork tender. Remove bay leaves and adjust seasonings. Serve rabbit with the cooking juices which have been pureed and strained.

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