1/2 pound rabbit meat
1/2 cup whisked orange juice
1 cup orange juice
1 cup water
1/2 cup cider vinegar
1/2 cup honey
1 (28 ounce) can yellow-orange juice
1 pint orange sherbet
1 quart orange sherbet
2 cups orange sherbet
1/2 cup orange juice
1 (3 ounce) can frozen orange sherbet
1 pint orange sherbet
1 pint vanilla sherbet
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13-inch pans.
Combine rabbit meat, orange juice, orange juice, water, orange sherbet and orange sherbet. Mix well. Spread evenly in prepared pans.
Bake in preheated oven for 12 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 to 20 minutes, or until tender. Cool before cutting into strips. Allow to stand in in refrigerator.
Meanwhile, in a small mixing bowl, combine orange sherbet, orange sherbet, orange sherbet and orange sherbet. Mix well. Spread over rabbit pieces, lightly coating.
In a small bowl, combine orange sherbet, orange sherbet, orange sherbet, orange sherbet, orange sherbet, orange sherbet, Orange sherbet, Vanilla sherbet. Mix well. Chill for about 1 hour, or until slightly thickened.
Remove rabbit from the baking pan. Cut into 1 inch slices. Place on a cutting board and flatten slightly. Spread rabbit over chilled pieces. Serve warm with orange sherbet.