Do you hunt or know someone who does? Do they bring home the meat for you to cook? If so and it is rabbit try this recipe.
Rabbit with Onion-Mustard Sauce
5 tablespoons olive or vegetable oil
4 large onions halved and thinly sliced crosswise
1 (three pound) rabbit cut up
¼ cup all-purpose flour
2 cups chicken broth
4 teaspoons Dijon-style mustard
½ teaspoon rosemary
¼ teaspoon ground ginger
1 tablespoon lemon juice
2 tablespoons snipped chives or green onion tops
1. Heat 2 tablespoons oil in an ovenproof Dutch oven over medium heat. Add onion stirring until golden about 20 or30 minutes.
2. Preheat oven to 375 degrees.
3. Meanwhile, heat 1-½ tablespoons oil in a large skillet over medium-high heat. Dredge rabbit in flour. Working in batches, add rabbit pieces to skillet, cook until browned, about 5 minutes per side, adding remaining oil as needed. Add chicken broth, mustard, rosemary and ginger. Bring to boiling. Cover.
4. Bake for 50 minutes or until tender.
5. Remove rabbit to platter. Bring sauce to a boil; boil for 2 minutes, skimming any fat from the surface. Stir in lemon juice and chives. Pour over rabbit. Serves 6 to 8.
Maybe this recipe will be better.
Herb-Roasted Rabbit
2 tablespoons olive oil
1 rabbit
1 onion chopped
1 clove garlic crushed
2/3 cup white wine
½ teaspoon rosemary
2 tablespoons chopped parsley
1. In a heavy skillet heat olive oil and brown the cut up rabbit until golden, about 6 minutes per side.
2. Place in a shallow baking dish. Ad chopped onion to the skillet and cook over low heat for 10 minutes or until softened.
3. Add crushed garlic clove and cook 2 more minutes, stirring. Add white wine, and rosemary stirring well. Pour the sauce over the rabbit and bake at 350 degrees for 45 minutes. Serve sprinkled with chopped parsley. Makes 4 servings.
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