4 pounds rabbit pieces
1/2 cup brandy
1/2 cup frozen orange juice concentrate
4 tablespoons butter
2 cups mushrooms, sliced
1 tablespoon cornstarch dissolved in 1/2 cup orange juice
2 cloves garlic, crushed
curry powder, to taste
salt and pepper
4 carrots, julienned
Marinate rabbit in brandy and orange juice concentrate overnight.
Arrange rabbit in baking dish reserving marinade. In a skillet, melt
butter and saute mushrooms until barely tender. Add reserved marinade,
garlic, curry, salt and pepper. Thicken with cornstarch/orange juice
mixture and pour over rabbit. Bake, uncovered, at 325F for 1 hour.
Add carrots and bake 1 hour longer.