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Method :
Mix together all the marinade
ingredients. Put the rabbit into a strong polythene
bag, pour on the marinade and seal securely. Set aside all day or overnight,
turning the bag occasionally if possible. Drain the rabbit, reserving the
marinade. Pat the rabbit dry and toss it in the
flour seasoned with salt, pepper and rosemary.
Fry the rabbit in the oil in a
flameproof casserole over moderate heat, turning it frequently to
brown it on all sides. Lift out the rabbit, toss it in
kitchen paper to remove excess oil and wipe the casserole dry. Return the rabbit to the casserole,
pour on the marinade and bring to the boil. Cover and simmer for 11/2
hours or until the rabbit is tender. Taste the sauce and adjust the
seasoning. Serve with rice.
Serves 4
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