Friday, June 26, 2009

Braised Rabbit with onion


Ingredients:
2 Rabbits cut into sections
4 Med Yellow Onions
1 Bunch Green onion
4 strips uncured Nitrate Free Turkey Bacon(Trader Joes)
1/2 tsp Dry Sage
1/2 tsp Dry Thume
1/4 tsp iodized sea salt
1/4 tsp fresh ground pepper
1 large bay leaf
1/4 cup red wine
cooking oil/fat

cut up rabbit by slicing it in 1/2 length wise, remove les, cut torso into 5 pieces horizontally. This makes manegable pieces. slat peper the rabbit. Brown rabbit in oil using a large cast iron skillet. brown the onion. add oil and fry the bacon. cut bakon into small bits. In a dutch oven or a heavy metal pot layer the rabbit over some onion and sprinkle with herbs and bacon bits, continue layering. place bay leaf in the middle layer. deglaze skillet with red wine. pour over the rabbit.
cook on low (braize) for 1.5 hours.

2 comments:

  1. That looks fantastic! Good job!

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  2. This is great! I haven't made rabbit in a long time and now I'm ready!
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