Rabbit Recipe?

[jake_leg]

Marcella Hazan: Rabbit with Rosemary and White Wine

1. Cut rabbit into 8 pieces. Soak overnight in cold water, rinse and pat dry.
2. Put rabbit in a saute pan over low heat with 6 tbsp oil, 4 tbsp diced celery, 1 clove garlic and cover tightly. Turn occasionally.
3. After 2 hours the rabbit will have shed a lot of liquid. Uncover, turn heat to medium, and cook off liquid. Add 1 glass white wine, 2 sprigs rosemary, salt and pepper. Cook off wine. Add 1 stock cube and 2 tbsp tomato paste dissolved in 6 tbsp warm water. Simmer 15 minutes until a dense sauce has formed, turning rabbit pieces from time to time.

[King Of Hearts]

Marcella Hazan: Rabbit with Rosemary and White Wine

1. Cut rabbit into 8 pieces. Soak overnight in cold water, rinse and pat dry.
2. Put rabbit in a saute pan over low heat with 6 tbsp oil, 4 tbsp diced celery, 1 clove garlic and cover tightly. Turn occasionally.
3. After 2 hours the rabbit will have shed a lot of liquid. Uncover, turn heat to medium, and cook off liquid. Add 1 glass white wine, 2 sprigs rosemary, salt and pepper. Cook off wine. Add 1 stock cube and 2 tbsp tomato paste dissolved in 6 tbsp warm water. Simmer 15 minutes until a dense sauce has formed, turning rabbit pieces from time to time.

That looks good too, gotta go get me some bugs bunny.

[King Of Hearts]

Oh my look what I found.

Rabbit with Cherries & Brandy

Serves 4

1 Rabbit, cut up
1 C. Bing cherries, pitted and halved (if using frozen cherries, thaw and drain)
1 T. unsalted butter
2 shallots, finely chopped
1/4 C. all-purpose flour
1/2 t. coarse salt
1/4 t. black pepper, freshly ground
1 T. olive oil
1/4 C. brandy
1/2 C. chicken stock
1 t. fresh rosemary, chopped
1/4 C. fresh parsley, chopped

Methods/steps

Melt butter in a heavy skillet over medium-high heat. Add the shallots and sauté until they turn soft and golden-brown.
In a shallow dish, combine the flour, salt, and pepper. Dredge the rabbit pieces in the flour mixture.
Take the shallots out of the pan and set aside. Add the olive oil to the pan over medium-high heat. Wait a minute for the oil to heat u, then add rabbit, large pieces first. Sauté the rabbit until golden-brown. Add more olive oil if necessary to keep pieces from sticking.
Sprinkle cherries and brandy on top of rabbit. Holding pan away from you light brandy with a match. When flame is out add chicken stock and rosemary. Cover and simmer for about 45 minutes. Remove rabbit from pan, set aside and keep warm.
Leaving pan over fire, add onions and reduce to 3/4 cup. Return rabbit to sauce, garnish with parsley and serve.

[jake_leg]

Sent my ol lady down the butcher for a rabbit It'll be the last of the year. Keep the recipes coming.