... And I ate Rabbit.

So we are definately working on getting the "kids" to try new foods so if we ever have to live on the proceeds of our farm, in this case home grown rabbit. I admit the worst kid is me. I do not want to eat anything with bones in it. I could hardly choke it down, even though it tasted good.

MARINATED RABBIT STEW

Read more about it at www.cooks.com/rec/view/0,1748,154172-235206,00.htmlContent Copyright © 2011 Cooks.com - All rights reserved.');
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Read more about it at
www.cooks.com/rec/view/0,1748,154172-235206,00.htmlContent Copyright ©
2011 Cooks.com - All rights reserved.
A lemon-herb marinade blends with
the flavor or rabbit to make a pleasantly spicy stew. Plan to start the day
before - for best results, the rabbit should marinate for 24 hours. For 4
servings you will need:
3-4 lb.
rabbit, cut up1/3 c. olive oil3 tbsp. fresh lemon juice2
1/2 tbsp. soy sauce2 tsp. grated lemon
rind4 cloves garlic, minced or
pressed1 tsp. dried rosemary1/2 tsp. fennel seeds1 tsp.
salt1/2 tsp. black pepper1/4 c. all-purpose flour2-3
tbsp. butter1/4 c. Madeira or dry
sherry3 c. chicken broth1 bay leaf2 tbsp. all-purpose
flourParsley for garnish
1. Rinse rabbit and pat dry.
Place into deep bowl or plastic bag. Set aside.
2. Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary
and fennel. Pour over rabbit. Cover and refrigerate for 24 hours.
3. Drain and place rabbit pieces on waxed paper. Sprinkle on both sides with
salt, black pepper and flour.
4. Heat butter in heavy skillet and brown rabbit until golden. Transfer to
deep casserole.
5. Add Madeira or sherry to pan. Heat to boiling. Add broth. Boil and scrape
pan clean.
6. Pour over rabbit. Add bay leaf. Cover and bake at 350 degrees for 1 1/2 to
2 hours or until rabbit is very tender. Remove rabbit to serving dish and keep
warm.
7. Add flour to skillet. Stir in 2 to 3 tablespoons juices to make a paste.
Gradually add remaining juices. Cook, stirring, until thickened.
8. Pour sauce over rabbit and garnish with parsley.
Good served with: Mashed potatoes or hot cooked wild rice, spinach salad and
a hearty red wine, if you like.