Picked up a French guy who was hitchhiking on San Juan Islands last week. We started a conversation about the San Juan Rabbits, then he told me his grandmother's way of cooking rabbit for Christmas. Both my husband and I were excited to try it, so we made it last nite.
Whole Rabbit 1 c. Flour with 1 T.salt
4 T. Olive Oil + 2 T. Butter Chopped Veggies
2 T. flour
2 c.s wine (red or white) 2 c.s Stock (chicken or rabbit)
1 c. water
Roll rabbit in seasoned flour. On stove, have dutch oven type pot heated with olive oil and butter melted. Brown rabbit on all sides. While browning, chop veggies (onion, garlic, carrot, potato, peas, corn, etc.). When rabbit is browned evenly, take out of pot and set aside. Place chopped veggies into oil/butter (add more if needed) and cook lightly, 5 minutes or so. Take the veggies out and set aside with the rabbit. Add more butter or oil to hot pot, then whisk in some flour, enough to make a thin paste. Now whisk in red/white wine, chicken/rabbit stock and water. The amounts, I just guessed at, but will be your preference to how thick you want it, how much wine, etc. Let that come to a simmer for a few minutes. Turn heat to low to medium, then add the rabbit and veggies and put a lid on, let simmer for 4 hours. Only 1/2 of the rabbit was under the juice, so I flipped it half way through and I poured the juice on top to prevent it from drying out. I wanted it to be a thick stew vs. a soup, which is why I used less liquids.
Anyway, it was delicious...Bon Appetit!!!
Whole Rabbit 1 c. Flour with 1 T.salt
4 T. Olive Oil + 2 T. Butter Chopped Veggies
2 T. flour
2 c.s wine (red or white) 2 c.s Stock (chicken or rabbit)
1 c. water
Roll rabbit in seasoned flour. On stove, have dutch oven type pot heated with olive oil and butter melted. Brown rabbit on all sides. While browning, chop veggies (onion, garlic, carrot, potato, peas, corn, etc.). When rabbit is browned evenly, take out of pot and set aside. Place chopped veggies into oil/butter (add more if needed) and cook lightly, 5 minutes or so. Take the veggies out and set aside with the rabbit. Add more butter or oil to hot pot, then whisk in some flour, enough to make a thin paste. Now whisk in red/white wine, chicken/rabbit stock and water. The amounts, I just guessed at, but will be your preference to how thick you want it, how much wine, etc. Let that come to a simmer for a few minutes. Turn heat to low to medium, then add the rabbit and veggies and put a lid on, let simmer for 4 hours. Only 1/2 of the rabbit was under the juice, so I flipped it half way through and I poured the juice on top to prevent it from drying out. I wanted it to be a thick stew vs. a soup, which is why I used less liquids.
Anyway, it was delicious...Bon Appetit!!!
