Southern Italian Rabbit Stew Recipe

• 2 cottontail rabbits or 8 chicken thighs
• 1 tablespoon vegetable oil
• 2 tablespoons olive oil
• 5 chopped garlic cloves
• 1 chopped onion
• 4 tablespoons capers or 4 tablespoons green peppercorns, which ever you prefer
• 1/4 cup chopped parsley
• 1 pinch saffron
• 2 cups hot water
• 1/4 cup red wine vinegar
• salt and pepper

1. 1.toak the rabbit in salted water for 24 hours in the refrigerator. This is not necessary for chicken.
2. 2.tet the vegetable oil hot over medium-high heat in a large skillet or Dutch oven.
3. 3.tat the rabbit or chicken pieces dry and brown well in the pot.
4. 4.teanwhile, chop half the capers or green peppercorns.
5. 5.tet your tap water as hot as it will go and fill a 2 cup measure. Crush the saffron in your palm and sprinkle it into the hot water.
6. 6.tnce the meat is all browned, remove it to a plate. Add the onion and garlic and saute until browned.
7. 7.tdd everything into the pot. Place the rabbit or chicken pieces into the liquid. If the liquid does not come at least halfway up the sides of the hare pieces.
8. 8.tover tightly and place wild rabbit in 300 degree oven for 2.5 hours. Domestic rabbit and chicken should only cook for 1.5 hours. Check the Rabbit after 2 1/2 hours; it should be finished.
9. 9.terve with wild rice, a green salad and a good Cabernet Sauvignon.
10. Read more: http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback.

cottontail rabbits, vegetable oil, olive oil, garlic, onion, capers, parsley, saffron, water, red wine vinegar, salt

Taken from www.food.com/recipe/southern-italian-rabbit-stew-recipe-514071 (may not work)