|2 Rabbits, cut into service pieces||1 tsp Chopped Parsley|
|3 Tbsp Butter||½ tsp Thyme|
|½ tsp Salt||1 Bay Leaf|
|1 medium Onion||¼ cup Lemon Juice|
|4 Whole Cloves||1 cup Port Wine|
|12 Whole Black Peppercorns||2½ cup Beef Stock|
Stud the peeled onion with the whole cloves. Make a small bouquet garni by tying the peppercorns, parsley, thyme and bay leaf in a small cheesecloth pouch. Preheat oven to 350° F.
Sprinkle rabbit pieces with salt and pepper and sauté in the butter until brown on all sides. Place in a 3 quart casserole. Add salt, bouquet garni and studded onion, followed by the lemon juice, port and stock or boullion. Cover and bake for 1 1/2 hours. Ten minutes before it's done, remove the cheesecloth bag. The pan juices can be thickened to make a gravy.
Yield: Serves 5