Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea rabbit, young
1 c cabernet sauvignon
1 oz vinegar, red wine
2 ea garlic, cloves, unpeeled
1 bouquet garni **
5 oz apricots, dried
1 salt, coarse
1 pepper, ground
3 tb oil, peanut
4 tb butter
1 c demi-glaze, rabbit

Bone the rabbit saddle, legs, and shoulders and cut the meat into
cubes of about 1 ounce each. Marinate the meat in the wine and vinegar
with garlic and bouquet garni for 12 hours, covering rabbit with
cheesecloth so it will not dry out.

Soak apricots in cold water for 1 hour, then drain.

Drain rabbit, reserving marinade and garniture. Dry rabbit well and
season with salt and pepper.

In a heavy casserole, heat the oil and 2 tablespoons of butter. Add
the rabbit and brown on all sides (approximately 20 minutes until meat is
gray).

Add garlic, bouquet garni, reserved marinade, apricots, and rabbit
demi-glace. Cut a circle of wax paper, butter it lightly, and place it
over the rabbit. Cover the casserole and simmer for 20 - 30 minutes.

Remove bouquet garni and discard.

Retrieve cloves of garlic and remove the peel. Mash garlic into a
paste with the remaining butter.

Remove the rabbit and apricots from the sauce, set aside and keep
warm. Stir the garlic paste into the sauce a little at a time.

Arrange rabbit and apricots on a serving plate and cover with sauce.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room -
: Four Season's Clift Hotel, San Francisco, CA

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