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We have rabbit here about once every week or two.
1.) Cut rabbit in serving size pieces. Reserve liver/kidneys. We dispense of the head, but if we were starving Koreans we wouldn't...
2.) In a good dose of olive oil, brown the pieces in a large chef's pan or frying pan that has a cover you can put on later. When it's almost as brown as you want it, add a couple cloves of (peeled) smashed garlic.
3.) When the pieces are browned, add about 1/2c -3/4c. cider vinegar and a couple big sprigs of rosemary, bit of pepper and salt. Cover and put on low heat, just barely simmering, for 45 min.- 1.hr. If the cover isn't tight and it gets too dry, add a bit of extra water or vinegar. At the end you should have just a hint of liquid and the rabbit will have a nice, almost caramelized, coating.
4.) If your OH wants the liver/kidneys you can saute them up separately near the end and give them a bit of the sauce. Otherwise they could be a good treat for your dog or cat.
"Regular"-size rabbit yields about 4 servings, so that's 2 meals for us.
Tastes like chicken! (Well, actually, it's a bit yummier.) Low in fat/cholesterol.
A second classic recipe uses olives, a third dessert wine and dried prunes/raisins.. Also popular around here during the hunting season is a ragu' made from wild hare.
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