Brandied Orange Rabbit

Before I met my husband, I did know many Indonesians eat rabbit, esp. in Java, but I never had rabbit all my life. Married to my husband, I tried rabbit for the first time when we visited his home country in 2007. The grandparents prepared us a lot of yummy rabbit dish, from breaded, to stew.

In Canada, only occasionally I would find rabbit at the grocery store. So for sure when we saw rabbit, just before our Christmas party, we said we just had to have rabbit as part of the dinner 😀

That being said, this awesome Hungarian rabbit is perfect for when you have guests for a wine party 😉

• 4 pounds rabbit pieces (or you can use 1 whole rabbit of 1 1/5 kg)
• 1/2 cup brandy
• 1/2 cup frozen orange juice concentrate (or you can use frozen orange punch concentrate)
• 4 tablespoons butter
• 2 cups mushrooms, sliced (or about 2 boxes of mushrooms)
• 1 tablespoon cornstarch dissolved in 1/2 cup orange juice (you can use the left over of the orange punch concentrate)
• 2-3 cloves garlic, crushed
• curry powder, to taste (either store bought or homemade, is fine)
• salt and pepper (about 1 tsp salt and 2 tsp ground black pepper)
• 4 carrots, julienne

• Marinate rabbit in brandy and orange juice concentrate overnight.
• Arrange rabbit in baking dish reserving marinade.
• In a skillet, melt butter and saute mushrooms until barely tender.
• Add reserved marinade, garlic, curry, salt and pepper. Thicken with cornstarch/orange juice mixture and pour over rabbit.
• Bake, uncovered, at 325F for 1 hour.
• Add carrots and bake 1 hour longer.
• YUMMO! 🙂

Print Recipe

Brandied Orange Rabbit

Ingredients

• 4 pounds rabbit pieces or you can use 1 whole rabbit of 1 1/5 kg
• 1/2 cup brandy
• 1/2 cup frozen orange juice concentrate or you can use frozen orange punch concentrate
• 4 tablespoons butter
• 2 cups mushrooms sliced (or about 2 boxes of mushrooms)
• 1 tablespoon cornstarch dissolved in 1/2 cup orange juice you can use the left over of the orange punch concentrate
• 2-3 cloves garlic crushed
• curry powder to taste (either store bought or homemade, is fine)
• salt and pepper or about 1 tsp salt and 2 tsp ground black pepper
• 4 carrots julienne

Instructions

• Marinate rabbit in brandy and orange juice concentrate overnight.
• Arrange rabbit in baking dish reserving marinade.
• In a skillet, melt butter and saute mushrooms until barely tender.
• Add reserved marinade, garlic, curry, salt and pepper. Thicken with cornstarch/orange juice mixture and pour over rabbit.
• Bake, uncovered, at 325F for 1 hour.
• Add carrots and bake 1 hour longer.
• YUMMO! 🙂