rabbit

[steve garrar]

my wife just bought a rabbit ,any suggestions on a good recipe to savour this delicate meat?

[Backdrifter]

I don't think it's too delicate to stand up to a slow-cooked casserole-y stew type thing with red wine. Try something along the lines of this (just busk the quantities, see what looks right for you):

Make a stock with carrots, onion, black peppercorns and some celery, keep it warm on a low flame

Joint the rabbit if not already - keep on the bone for maximum flavour - dredge the pieces in flour seasoned with black pepper and thyme

Shake off excess flour and brown the pieces in your casserole pan, then set them aside in a bowl

Deglaze the pan with red wine, then pour the liquid over the rabbit pieces. Fry some chopped onion in the same pan until soft (or whole/halved shallots if you prefer)

Add some chopped carrot, put the rabbit back in along with its juices and fry for a minute before pouring in red wine and straining your warm stock into the pan. Add a stick of rosemary and some thyme. Season well, cover and simmer for at least 45 mins.

Stir in some tomato puree, continue simmering for as long as you like - until it 'looks' and tastes right and the meat is as tender as you want. I like this sort of thing served with creamy, buttery mash, and maybe some steamed broccoli. It's even better if you make it the day before, then gently re-heat when needed.