I’ve mentioned in the past that Dad was a hunter. When I was very young, he and a few friends would spend a weekend deer hunting in autumn. I don’t recall him ever being successful, though we sometimes received venison from one his friends. Whether the friend was a member of the hunting party or just generous, I do not recall.
Dad was far more successful hunting pheasants. He’d leave early in the morning and return that night, usually with at least one ring-necked pheasant. Very often, he and I dressed the birds. Because the seasons overlapped, he sometimes brought home a rabbit, as well. He skinned the animal and I remember cleaning them but not very often. I think Mom objected far more to my participation than I did. I couldn’t/wouldn’t do it today.
We enjoyed rabbit many more times than Dad’s rifle ever supplied. Grandpa sometimes brought them home from the farmers market already dressed. Dad also brought them home but I do not recall his source. Though not a regular part of our diet, it wasn’t a surprise to see rabbit served when Dad was home for dinner.
Today, I’ve a number of groceries that sell rabbit. With the exception of one butcher shop, all are frozen. If I’m going to buy a frozen rabbit, I’ll buy one that carries the date on the label and from a store I trust. As I’ve said in the past, developing relationships with your butchers and grocers can prove beneficial in a number of ways.
I rarely buy rabbit to cook for myself. I will buy one, however, and bring it to Zia. Served relatively rarely, these days rabbit is more of a treat than it ever was. With only two of us seated at the table, one rabbit is more than enough to satisfy us both. No matter which of us is cook that night, we always cook our rabbit the same way and that’s the recipe I’ll be sharing. Do take a look at the Notes section, however, for an alternative way to prepare it.
One thing to keep in mind when preparing rabbit is that it is a very lean meat. With so little fat, the meat can be tough and dry if not prepared correctly. I know because I once served my Traveling Companion probably the worst rabbit dinner ever prepared. WIth lean meats, low and slow is the way to go. Keep the heat low and take your time braising it. You’ll be rewarded with a moist, tender rabbit to serve your guests.
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Stovetop Braised Rabbit Recipe
- 1 dressed rabbit, about 3 lbs
- olive oil
- 2 cloves garlic, chopped
- 1 tomato, chopped – 2 TBS tomato paste may be substituted – (optional)
- 2 sprigs of fresh rosemary
- white wine
- salt and pepper
- Cut the rabbit into manageable pieces. This can be from 8 to 12 pieces, depending upon your preference and plans for serving.
- Season the rabbit with salt and pepper.
- Heat a few TBS of olive oil over med-high in a deep frypan with a lid.
- Place the garlic and rabbit pieces into the pan and brown the rabbit before flipping them over to brown the other side — about 5 – 8 minutes per side.
- Add the tomato (optional), rosemary, and about ¾ cups of white wine to start, and bring the pan to the boil.
- Reduce the heat to a soft simmer, cover, and braise the rabbit for well over an hour — more like an hour-and-a-half.
- During the braise, turn the pieces over occasionally and add more wine, as needed, should the pan begin too dry. You may substitute water or chicken stock for some of the wine.
- When fully cooked, remove and discard the rosemary sprigs, place the rabbit on a platter, and serve.
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This recipe is the Bartolini method of braising rabbit. (Actually, it was Mom’s idea to add a little tomato, “Just for color.”) If, like me, you have a difficult time getting the braise right, you may want to try cooking the rabbit in the hunter’s style, alla cacciatore. Mom’s cacciatore is also a stove top braise but it includes bell peppers, onions, and mushrooms. They’ll keep the rabbit moist, just as they do chicken. There’s no need to go looking for the recipe. Mom’s Chicken Cacciatore is today’s “Deja Vu” dish.
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It’s déjà vu all over again …
Whether you decide to cook rabbit in this style, you really should give Mom’s cacciatore a try. The peppers, onions, mushrooms, and rosemary combine with the wine to make a very appetizing main course. Best of all, the aroma will fill your kitchen like only the best comfort foods can. You can see how it’s prepared by clicking HERE.
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Coming soon to a monitor near you …
Mom’s Strawberry-Banana Pie
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