Braised Rabbit
- 3 lb rabbit
- 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
- 2 tbsp EVOO
- 2 tbsp butter
- 4 oz bacon
- 1 onion, roughly chopped
- 3 carrots, sliced
- 2 stick celery, trimmed and sliced
- 1 1/4 cup chicken stock
- 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
- 1 bunch fresh parsley leaves, chopped
- 1 salt, to taste
- 1 pepper, to taste
- Soak the joints in cold salted water for at least two hours.
- Pat pieces dry with paper towels.
- Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so..." to the pieces.
- Preheat the oven to 400F.
- Heat the oil and butter together in a flame proof dutch oven on a stove burner.
- Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
- Drink from your cider collection.
- (The trick here is that you only use one bottle for the recipe...that leaves five you have to get rid of...imbibe!)
- Add the bacon to the dutch oven and cook to completion, then set aside with the rabbit.
- Make inappropriate animal jokes when children are not present.
- Add the vegetables to the dutch oven and cook gently until just coloring.
- Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
- Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
- Add the stock and alcohol, stirring to make a smooth sauce.
- For an extra challenge, swig while stirring and not spilling from either you bottle or the Dutch oven.
- High-five yourself upon completion.
- Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
- Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
- Cook for 15-20 minutes, then reduce the temperature to 300F for about 1 1/2 hours, or until the bunny is tender.
- Add the remaining parsley and serve with some rustic sides.
- This was a recipe I found in an Irish cook book; the instructions were modified to my liking.
rabbit, flour, evoo, butter, bacon, onion, carrots, celery, chicken stock, hard cider, parsley, salt, pepper
Taken from cookpad.com/us/recipes/361601-braised-rabbit (may not work)