What to do on a brain-fried Friday evening…
Doc’s on call. Daughter inspired me to clean out the freezer…remember Michael Pollan’s Omnivore’s Dilemma? Some time ago it seemed responsible to eat local rabbit, well, just pretty far shy of being vegan. So it sat in the freezer, till this week. Time for…
I can cut up a chicken like any good Southerner, or cheapskate Yankee is more like it. So, pass quickly by these yucky pictures…
Dunk it into a pretty marinade for three days…
It comes out so alarmingly stained by the red wine that I couldn’t take a picture to share. But after a disguise in flour, a little easier to take…
This is one heckuva lot of bunny. It is baking now in the oven, but I fried it in the big ole’ black frying pan I wished I’d had when I was a Navy wife, moving with a weight allowance…
At least, those were the small pieces first. I don’t want to think about what the pieces are, not sure I can deal with how this is different than chicken. Veggies sound better by the minute. I have a bag of carrots on the shelf- coincidence?
This bakes for several hours in a slow oven, nice for a winter kitchen. While I’m waiting, here’s a recipe
a bottle of dry red wine
1 1/2 c cider vinegar
1 T salt
a heaping spoonful of ground black pepper
3 bay leaves
a medium onion, chopped
2 T pickling spice
flour for dredging
1/2 c. Butter and some vegetable oil
a large onion, thinly sliced
~1/4 c. sugar
1/2 c. sour cream
Cut rabbit into serving-sized pieces. Wash, scrape, and soak in salted cold water for an hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaves, chopped onions, and pickling spice. Add the rabbit and let marinate in the refrigerator for 3 days, turning pieces occasinally. Drain, strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.
Melt ~ half butter/half oil in a large heavy skillet. Brown the rabbit, then sliced onions in it. I put the rabbit into a big enameled pot, covered with the fried onions, then poured in the marinade, about a quart, then covered and baked. It is in a slow oven, 325. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.
Okay, I don’t have any sour cream, so we may get back to that. The kitchen smells alarmingly of an error in the vinegar. –forgot the sugar, time to go back. 🙂
Okay, Doc’s home for a short 10pm dinner break…
It is late, but we tried some little pieces…
Now the trick I’m counting on will be putting this back into the freezer, in very small, convenient servings. Stretched out with considerable servings of veggies, even making this just the flavoring in some great winter root ragout.
…and there’s the phone calling him back, glad this was ready!