|The Caribbean Cook|
|by Patrick Williams|
Patrick Williams trained in classical French food, but he has always looked at ways in which West Indian food could benefit from the techniques of...
Results 1 - 8 of 8 for marinade rabbit
1/2 c. butter ... and wash the rabbit in plenty of ... ingredients for the marinade; the sliced ... until rabbit is tender and sauce is thick. Serves 6 to 8.
In Dutch oven, ... to pan. Lift rabbit out of marinade; pat dry. ... Stir salt and flour into sour cream; add to sauce in pan; spoon over rabbit. Serves 8.
Combine ingredients for marinade. Pour over rabbit and refrigerate for ... coated. Fry in hot oil until golden and done, about 20 minutes per side. Serves 4.
Defrost meat overnight in marinade. Brown in oil with vegetables in hot skillet. Then add other ingredients and simmer slowly for about 2-2 1/2 hours.
Place rabbit in deep bowl. ... Lift rabbit from marinade (do not dry) ... tender. Check liquid level occasionally, adding water if mixture thickens too much.
Wash rabbit pieces under cold ... on 2 tablespoons marinade and seal tightly. ... turning meat and brushing with marinade every 15 minutes. Makes 8 servings.
Cut rabbit into quarters, or ... and cover with marinade of the above ... oven, then baste again at 15 minute intervals, until rabbit is tender. Serves 3-4.
The Hasenpfepper should ... results. Cut the rabbit into 12 pieces. Marinade overnight in vinegar ... hours. Serve with mashed potatoes, carrots and peas.
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