Dutch Oven Rabbit

By Newfie



1 rabbit (1½-2 lbs)
1 cup bias-sliced celery
1 medium onion diced
2 cloves garlic minced
1 cup dry red wine
olive oil or butter
salt and pepper to taste
1 tsp sugar
12 ounces chicken stock
1 tsp dried oregano crushed
1/4 tsp dried marjoram crushed
1/2 cup heavy cream
2 TBSP fresh parsley chopped




Soak rabbit 30 minutes in 1part white vinegar to 3 parts water, rinse and pat dry. Brown rabbit in oven over medium heat in butter or oil for 10 minutes, turning after 5. Remove from oven. Add celery, onion and garlic to pan and cook until tender. Add dried spices and cook 1 minute longer. Return rabbit to oven and pour wine, chicken stock and sugar over top. Stir. Reduce heat, COVER and simmer 45 minutes to 1 hour or until tender and EASILY pierced with fork.
Transfer to a platter and keep warm. Return juices to pan and reduce over high heat for a few minutes until there is only about 3/4 cup left. Add cream and keep stirring until it thickens slightly. Pour sauce over rabbit and vegetables and sprinkle with parsley.