Marinated And Stewed Rabbit
How to cook everything; mark bittman. Posted per request. This recipe is intended for wild rabbit, not domesticated.
Steps
Mix the wine , vinegar , and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
Tie together the parsley or thyme , or put in a cheesecloth sack or tea ball.
Add the herb to the marinade with the rabbit.
Add some salt and pepper.
Marinate in the refrigerator , turning the rabbit pieces occasionally , for 12-24 hours.
Strain the marinade , reserving it , and dry the rabbit pieces.
Cut the bacon into bits and render it over med-low heat in a dutch oven or large deep skillet.
When it has given up much of its fat and is becoming nice and crisp , remove it with a slotted spoon and set aside.
Add in 2 cups minced onion , diced carrot , and diced celery.
Cook / stir over med-low heat.
Chop the mushrooms and add them too.
When the vegetables are soft , about 10 minutes later , remove them with a slotted spoon and set aside with the bacon.
Turn the heat to med-high.
Dredge the rabbit pieces in flour , and brown them in the fat that remains in the pan.
Se.
Ingredients
red wine, red wine vinegar, carrot, onion, onions, rabbit, fresh parsley sprig, salt, fresh ground black pepper, bacon, celery, wild mushroom, flour, unsweetened chocolate