MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Roasted Rabbit
 Categories: Game, Vegetables, Sauces
      Yield: 4 servings

      3 lb Rabbit (1.5 kg); cleaned, in
           - pieces
      1 tb Ground black pepper
  1 1/4 ts Salt
    1/4 c  Oil
      1 lg Onion; chopped
      1 c  Water
    3/4 c  Ketchup
  1 1/2 tb Worcestershire sauce
      4 ts White sugar
      1 tb Paprika
      1 cl Garlic; chopped

  Set the oven @ 175 C/350 F.

  Season rabbit pieces with pepper and salt.

  Heat oil in a large skillet over medium-high heat. Add
  rabbit; cook in hot oil until brown on all sides. Place
  in a 9" X 13" (22cm X 33cm) baking dish.

  Combine onion, water, ketchup, Worcestershire sauce,
  sugar, paprika, and garlic in a medium bowl; mix well,
  then pour over rabbit.

  Bake uncovered in the preheated oven, basting
  frequently, until very tender, about 90 minutes. An
  instant-read thermometer inserted into the meat nearest
  the bone should read at least 72 C/160 F.

  Serve with Checkpoint Charlie Red IPA

  RECIPE FROM: Murphy's Irish Pub at Checkpoint Charlie, 
  Berlin Germany

  Uncle Dirty Dave's Archives

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