Curry  Rabbit

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 1 hr

3 lbs of rabbit or small rabbit, cut into pieces
2 bay leaves
Salt to taste
1/4 cup of flour
4 garlic cloves, finely minced
1/4 teaspoon of oregano
1 lime
1 teaspoon of lime zest
1 large onion, chopped
1 cup of carrots, cubed
1 cup of green and red pepper, cubed
1-2 tablespoon of curry
1 stick of unsulted butter
2 cup of chicken stock
2 cups of sour cream
1/2 chili pepper (optional)
1 cup of shiraz white wine

TIP: De-bone the rabbit after baking, if you prefer boneless meat

Pre heat oven to 350 degrees

Rinse meat well.

Season the meat with garlic, oregano, and salt, along with limejuice, and marinate for at least ½ hour

Bake rabbit @ 350 degrees for about 1/2 hr. Turning a least once or until internal temperature reads  165 degrees

In a pot melt butter and saute onions, carrots and peppers.  Add 1/4 cup of flour and stir until smooth.

Slowly add chicken broth and sour cream, stirring constantly.

Add, lime zest, curry, wine and rabbit. Cook on medium heat for 20 minutes, turning at least once

Serve with rice or your favorite side dish