Rabbit w/ Honey & Vinegar
I have the rest of the week off. This will be on my things to do list. Not too many ingredients. The costly part is the rabbit and everything else seems affordable. Never cooked rabbit before. Hope it tastes like diamonds dipped in gold.
Ingredients
2 – 3lb fresh Rabbits, separated, fore quarter, hind quarter and saddle.
1 head of Fennel, diced, fennel weed minced and reserved for finishing.
1 medium sized Spanish onion, diced
4 cloves of garlic, chopped
1 rib of Celery, diced
1 tbsp toasted Fennel seed lightly crushed
1 tsp Chili flake
1 tbsp sweet paprika
1 tbsp good dried Oregano
1/3 cup honey
½ Cup Sherry vinegar
700 ml Tomato Pasatta, or good crushed strained tomatoes
500 ml good chicken stock
1 cup of your favorite mixed olives
Method
1. Season the Rabbit liberally with Kosher salt and pepper.
2. Sear rabbit over medium heat in Olive oil, don’t crowd the pan… do it in batches.
3. Once browned, reserve the rabbit at room temperature
4. Sweat the fennel seed and chili until aromatic. Add the vegetables & cook for another few minutes. You may want to add a tad more Olive oil to help in browning.
5. Add the honey and bring up the heat… you’ll smell the caramel as the honey reduces
6. Add olives
7. Add the vinegar, paprika and Oregano; continue cooking for a minute
8. Put rabbit back into pot
9. Add the stock and the pasatta. Bring this to a simmer. Taste and then season with Salt and pepper…
10. Bring the mixture back to a boil, then down to a simmer. Cook partially covered at a medium low heat for 1 ½ hours.
11. Finish the rabbit with the minced up Fennel weed or Parsley.
Serve with Fresh noodles or good Polenta.
via
acqtaste.com
4 months ago on December 26, 2011 at 12:13pm
