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Ingredient
Braised Rabbit
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Ingredient
Food ration :
4 servingsCooking time :
2 hours
3 lb
rabbit
2 tbsp
EVOO
2 tbsp
butter
4 oz
bacon
2 stick
celery, trimmed and sliced
1 1/4 cup
chicken stock
1 bunch
fresh parsley leaves, chopped
Cooking instructions
* Step 1
Soak the joints in cold salted water for at least two hours.
* Step 2
Pat pieces dry with paper towels.
* Step 3
Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so..." to the pieces.
* Step 4
Preheat the oven to 400°F.
* Step 5
Heat the oil and butter together in a flame proof dutch oven on a stove burner.
* Step 6
Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
* Step 7
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!)
* Step 8
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.
* Step 9
Add the vegetables to the dutch oven and cook gently until just coloring.
* Step 10
Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
* Step 11
Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
* Step 12
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.
* Step 13
Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
* Step 14
Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
* Step 15
Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
* Step 16
Add the remaining parsley and serve with some rustic sides.
* Step 17
This was a recipe I found in an Irish cook book; the instructions were modified to my liking.
Note: if there is a photo you can click to enlarge it
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