January 16, 2005

Marinated Rabbit Stew

Marinated Rabbit Stew

3-4 lb. rabbit, cut up
1/3 c. olive oil
3 TBSP fresh lemon juice
2 1/2 tbsp. soy sauce
2 tsp. grated lemon rind
4 cloves garlic, minced or pressed
1 tsp. dried rosemary - or - 1 TBSP fresh rosemary
1/2 tsp. fennel seeds
1 tsp. salt
1/2 tsp. black pepper
1/4 c. all-purpose flour
2-3 TBSP. butter
1/4 c. Madeira or dry sherry
3 c. chicken broth
1 bay leaf
2 TBSP all-purpose flour
Parsley for garnish

Rinse rabbit and pat dry. Place into deep bowl or plastic bag. Set aside. Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary and fennel. Pour over rabbit. Cover and refrigerate for 24 hours.

Drain and place rabbit pieces on waxed paper. Sprinkle on both sides with salt, black pepper and flour.

Heat butter in heavy skillet and brown rabbit until golden. Transfer to deep casserole. Add Madeira or sherry to pan. Heat to boiling. Add broth. Boil and scrape pan clean. 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.

Add flour to skillet. Stir in 2 to 3 tablespoons juices to make a paste. Gradually add remaining juices. Cook, stirring, until thickened. Pour sauce over rabbit and garnish with parsley.

Notes: I made this about two weeks ago, and I still remember how marvelous it tasted. I don't come by rabbit very often, but I'll be sure to use this recipe again when I do.

Posted by Jennifer at January 16, 2005 5:38 PM

This was amazingly, astoundingly, astonishingly good. The balance of flavorings ending up being just about perfect, and the long braise made the rabbit extra tender. If you've got access to rabbit at your local grocer, definitely give this one a try.

Posted by: Michael at January 16, 2005 5:41 PM
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