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Buttermilk Fried Rabbit

12377796_10206261911331515_5064676380027482463_oWhile some of us view rabbits as a cuddly and furry pet, then there are those of us that view them as a food source. In fact, rabbits have been raised for food for thousands of years. I tried it for the first about 25 years ago and I’ve been hooked on it since then. Frying it is my favorite way to cook it, especially after letting it marinate overnight in buttermilk and herbs. Enjoy! Read the rest of this entry

Rabbit Chasseur

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This is another comforting winter stew that can also be prepared with chicken if rabbit is not available. Enjoy! Read the rest of this entry

Rabbit Cacciatore

477493_2875894661287_1258048172_oIngredients:

4 Tbsp olive oil

1 onion

1 cup of sliced white mushrooms

1 large celery stalk,  julienned

1 large carrot, peeled and julienned

3 Lb rabbit cut into 8 pieces ( you can use chicken if you like)

1 large garlic clove crushed

1 cup dry white wine

1/2 cup of tomato sauce

1 cup of vegetable or chicken broth

1 Tbsp freshly chopped oregano

2 Tbsp freshly chopped parsley

additional parsley for garnish

salt and pepper to taste

Directions:

In a large saucepan, heat 2 tablespoons oil over medium-high heat; then add mushrooms and garlic and cook, stirring frequently, until mushrooms are tender, about 5 minutes. Remove from heat and set aside and keep warm. In a large  5- to 7- quart wide heavy pot , heat remaining 3 tablespoons oil over medium heat . Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 7 minutes. Remove the vegetables from the pot and place on the side with the mushrooms.

Season the rabbit  generously with salt and pepper. Add  rabbit  pieces and cook, turning pieces several times until lightly golden, about 5 minutes per side. Add the reserved vegetables and mushrooms to the pot, then add the wine. Increase heat to high and cook until liquid is reduced by half, about 12 to 15 minutes.

Add the tomato sauce, mix well and bring to a simmer then add half of the stock and bring to a gentle boil. Add chopped parsley and oregano, stir well, reduce heat to low, cover and cook, stirring occasionally and adding remaining broth gradually as sauce thickens, until rabbit is very tender, about 1 hour. Garnish with parsley and serve with pasta of your choice. Here I served it up with cheese stuffed ravioli.  Bon Appetit! 🙂

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