Read the article, than make up your mind. I'd be interested in reading any comments you may have.
I have also posted the recipe.
Ingredients:
1 rabbit
1 onion
1 small head of fennel
3-4 garlic cloves
1-2 parsnips
1-2 carrots
1 cup white wine
2 sprigs thyme
2 bay leaves
peppercorn and parsley to taste.
If you haven’t got your own rabbits, bring home a fryer from your local farmer’s market or butcher and then cut the entire rabbit in half with a cleaver. Next, season both pieces with salt and pepper and allow to rest for several hours.
Give the meat a light sear in the pan. You can use oil or butter, or, if you are feeling more ambitious, first render the fat encasing the kidneys and use that as your cooking oil.
Next, remove the rabbit and add the onion, garlic, parsnip, and carrots. Sauté the veggies and then add the fennel, two sprigs of thyme, two bay leaves, and peppercorn and parsley. Wrap herbs in cheesecloth. Put the seared rabbit back in on top of the vegetables and then add enough chicken stock and 1 cup of white wine to covers the rabbit.
Cover and put in oven at 350° for 90 minutes. Serve over wide egg noodles, toasted bread, or roasted potatoes. Braised kale or chard are optional side dishes.
g,day all i breed rabbits newzealand whites,also a cross with brit/giants,have 60 in all,I sell dressed ready to eat,yummie.wild rabbits are to strong very gameie mine are better nice white flesh,i will try your recipe with acouple of changes,fry rabbit with 8 cloves of sliced garlic,lightly brown both sides put aside finish rest of rabbit,slice and fry the liver with kidneys eat them strait away before the wife,yummie,I add another 8 cloves of garlic to stew,its good for you and tasty,add a table spoon of curry powder and a teaspoon of all spice a cup of peas,yummie yummie in my tummy,nice the day after on top of some cooked spahggettie.have alovely day byeeeeeee.
ReplyDelete