1 rabbit, about 1 1/2 kg, cut into 8 pieces
1 carrot, sliced thinly
1 large garlic clove, sliced thinly
2 sprigs of rosemary, crushed
Salt and pepper to taste
3 tablespoons of olive oil
1 cup of red wine
2/3 cup of orange juice
1/2 tablespoon of grated orange zest
2 tablespoons of all-purpose flour
Japanese or small oranges for garnish
1 rabbit, about 1 1/2 kg, cut into 8 pieces
1 carrot, sliced thinly
1 large garlic clove, sliced thinly
2 sprigs of rosemary, crushed
Salt and pepper to taste
3 tablespoons of olive oil
1 cup of red wine
2/3 cup of orange juice
1/2 tablespoon of grated orange zest
2 tablespoons of all-purpose flour
Japanese or small oranges for garnish
Remove excess fat from the rabbit pieces, wash and pat dry
In a large bowl, combine carrot, garlic, rosemary, salt, and pepper
Add 1 tablespoon of olive oil, red wine, orange juice, grated orange zest, and rabbit pieces; mix well
Cover and refrigerate for 24 hours, flipping occasionally
Remove the rabbit from the marinade and pat dry
Heat the remaining 2 tablespoons of olive oil in a large skillet
Dredge the rabbit pieces in flour, shaking off excess
Fry the rabbit until golden brown, about 1-2 minutes per side; drain on paper towels
Transfer the fried rabbit to a baking dish, sprinkle with salt to taste
Pour the marinade over the rabbit and bake at 180°C for 1 1/2 hours or more, basting twice
Arrange the cooked rabbit in a serving dish, spoon some of the sauce over the top, garnish with small oranges; serve 8 portions
