Where I live, we eat alot of wild game. Being tired of the same old thing, I searched recipes & did some modifying(as I do on all my recipes) & came up with a recipe of my own.You could also use this on chicken or whatever. There is rabbit, quail & pheasant in this pan. We had a big crew that day. I also threw some Morel mushrooms in this one.
11. Rinse rabbit or other wild meats and pat dry. Place into deep bowl or plastic bag. Set aside.
Note: I have a vacuum bowl espacially for marinating with my food saver vacuum sealer. I use this & only have to let it marinate for about 30 min. in this instead of 24 hrs.
2Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary and fennel. Pour over rabbit in bowl. Cover and refrigerate for 24 hrs (if possible)
3If vacuuming, leave out on counter for 30 min.
4Invert vacuum bowl after 15 minutes.
5Heat butter in heavy skillet.
6Drain, reserving marinade, and place meat pieces on waxed paper, Sprinkle on both sides with salt black pepper and flour. I just use my batter pro.
7Place meat in skillet & brown on first side.
8Turn meat over & brown until golden.
9Transfer to deep casserole or if you do a larger batch use a big cake pan.
10Add Madeira or sherry to drippins' in skillet. Heat to boiling.
11Add broth. Boil and scrape pan clean. I also use the left over marinade in the gravy at this time.
12Pour over rabbit. Add bay leaf, celery & onions (optional)
13Cover and bake at 350°F for 1 1/2 to 2 hrs. or until rabbit is very tender.
14It should have made it's own gravy without having to thicken, but, if it should need thickening just add a little cornstarch mixed with cold water & gently distribute in pan to thicken. The same if it is too thick, just add some water & gently distribute in pan. Remove bay leaf & discard.