HOW TO USE RABBIT WINE PRESERVER RECIPES

Steps:

• Place the rabbit n a large mixing bowl, then pour over the wine, olive oil, garlic, carrots, cloves, bay leaves, celery, onions, thyme, salt and pepper. Cover and refrigerate 8 hours or overnight to marinate.
• Remove the rabbit from the marinade and set aside. Transfer the marinade (along with the solids) to a Dutch oven and bring to a boil. Cook for 10 minutes, then reduce the heat and add the potatoes. Cook 10 minutes more.
• Add the rabbit, cover and cook until the rabbit is cooked through, 15 to 20 minutes.
• Transfer all the solids from the pan to a large serving platter and cover to keep warm. Over high heat, reduce the liquid in the Dutch oven until reduced by half, about 10 minutes.
• Add the butter and whisk until the sauce becomes nice and shiny, then add the mushrooms and cook 2 minutes more. Spoon the vegetables onto the platter with the rabbit, then pour the red wine sauce on top. Garnish with the parsley and serve immediately with the baguette.