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Old 03-11-2011, 08:12 AM   #1
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Skillet-Stewed Rabbit

Skillet-Stewed Rabbit

Ingredients
2 tablespoons olive oil
1 fat rabbit, cut into 6 pieces
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves


Heat the oil in a 12-inch skillet over medium-high heat.
Pat rabbit sections dry with a paper towel and season with salt and pepper. Brown the rabbit, meat-side down first, and turning once, about 3 minutes on each side. Transfer to a warm plate and set aside
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, about 3-4 minutes.
Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan.
Turn heat to high and reduce by half, about 3 minutes.
Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the meat back into the pan.Cover and cook on medium-low heat for 30-35 minutes.
Remove rabbit from liquid and serve alongside the hot buttered rice.
Ladle the sauce on top and garnish with fresh chopped parsley.










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Old 03-11-2011, 10:07 AM   #2
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Looks good, Lucky! That is something I'd like us to try, we have never had rabbit. We have plenty around, but they are mostly jack rabbits. I also wouldn't want to eat any of the wild ones around here, kinda nasty.

Thanks for the idea, recipe, and great pix!
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Old 03-11-2011, 10:13 AM   #3
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I agree completely BigAl;

My source is Farm-Raised !

They come to me just as the first pic shows, with a healthy liver left in the carcass.

Pretty expensive, tho', at about $7 a pound.

I baked a whole on once, but I'm much more partial to the above method.





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Old 03-11-2011, 11:11 AM   #4
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Ihave a story about why I don't eat rabbit but it soesn't belong on a cooking web site. It would ruin everyone's appetite. But I am sure that yours was great.
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Old 03-11-2011, 01:03 PM   #5
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Quote:
Originally Posted by joesfolk View Post
Ihave a story about why I don't eat rabbit but it soesn't belong on a cooking web site. It would ruin everyone's appetite. But I am sure that yours was great.
Thanks for NOT sharing ...............
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Old 03-11-2011, 01:11 PM   #6
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If I could just get SO to believe it's chicken...
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Old 03-11-2011, 01:13 PM   #7
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Quote:
Originally Posted by Andy M. View Post
If I could just get SO to believe it's chicken...

You could pass it off as Squab, if that helps..................
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Old 03-11-2011, 01:25 PM   #8
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Quote:
Originally Posted by luckytrim View Post
You could pass it off as Squab, if that helps..................

Ay caramba! That's one big squab!
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Old 03-11-2011, 04:32 PM   #9
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Gosh--I haven't eaten (or made) rabbit for at least 20 years. I lived in Quebec City (went to university there) and my roommate was from Rouen, France. She made a kick-butt rabbit dish with sauerkraut and juniper berries. I saw rabbit in the store when I was in the city on Tuesday--a single rabbit was over $20. Out of my budget.
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Old 03-11-2011, 04:38 PM   #10
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I used to raise rabbits. Very few if any ever made it indoors to a skillet. As I recall, they all ended up on the grill and then into my stomach, along with either potato salad and/or coleslaw!
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