Earlier in the year I had a less than thrilling experience with rabbit. To be honest, it put me off of the great lapin for a bit. Now some time has passed and I was feeling rather adventurous & curious about rabbit.
It was decided to try it again, this time from a more trusted source.
After this most recent experience, which was very good, I know I want to try rabbit yet again. There are several recipes on my list, a French one in particular that uses red wine and mustard. I am itching to try that one with a nice Malbec or Cabernet. The quality and texture of this rabbit convinces me more than ever to buy locally raised livestock whenever I can.
This isn’t an option for everyone, I know that. I am not getting all Jamie Oliver on you with the push to spend more, to go out of your way or even raise and butcher your own dinner plans. But the difference in quality of a genuine butcher shop and that of supermarkets is markedly different.
The rabbit we purchased was whole (skinned and without the head) so it needed to be cut. This isn't like cutting a whole chicken into serving pieces and we had to consult a book to make the proper cuts. Honestly, you do need to cut it a certain way to get the saddle and forelegs to resemble the pieces properly.
Fricassee de Lapereau aux citrons
I rabbit, cut into serving pieces
2 onions chopped in slices
2 carrots, chopped roughly 1 inch thick
4 garlic cloves, peeled but left whole
Almost 2 cups of white wine
2 tablespoons honey
3 or 4 sage leaves
2 bay leaves
Salt and pepper
2 lemons, quartered
Cut up a rabbit into serving pieces. Brown in olive oil being careful not to crowd your Dutch oven so the pieces are browned evenly. Now add chopped onions, carrots and garlic. Stir gently to keep anything from burning. Now add herbs, honey and white wine. Cut lemons into quarters and add to the pan. Cover and bake for 1 hour.
Coming up next are THE best baked peaches I have ever had. Oh my, we paired it with ruby port and it was seriously one of the best desserts we've had in a long time.
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