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Although rabbit is not very often seen on menus here (or at the supermarket!), it definitely is a very nice change from other meats such as beef or pork. Your butcher can order a nice tender rabbit for you and, if you so desire, will disjoint it for you too. Rabbit goes very well with root vegetables such as turnips, rutabaga, parsnips and, if you can find them, salsify. This last one is a typical European vegetable and is only available as an imported item, usually canned, at a deli store (worth hunting for it, believe me). Serve the rabbit with any one of the above vegetables and boiled potatoes. |
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| 2
tbsp 1 tsp 3-pound 4 tbsp 2 3 cloves 2 tsp 1½ cups 1½ cup 2 tbsp |
All purpose flour Salt Rabbit, disjointed Butter large onions, chopped Garlic, minced Rosemary leaves, minced Chicken broth Dry red wine Parsley leaves chopped |
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In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 3 tablespoons butter over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl. Add onion and remaining tablespoon butter to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley. |
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| 1 5 tbsp 1½ tsp ½ tsp 2 tbsp ¼ cup ¾ cup 4 slices 12 ea. 3 ea. ¾ lb |
Rabbit,
disjointed Butter Salt Freshly ground pepper Flour Beef broth Dry white wine Bacon, diced Medium white onions Garlic cloves, minced Mushrooms, sliced |
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Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt, pepper, and flour, stirring until the flour browns. Add the broth, wine, bacon, onions and garlic, bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. |
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