Conference turris::cooks

    
    
    1/2 cup olive oil
    1/4 cup lime juice
    1/4 cup dry white wine
    2 sprigs fresh tarragon or 1/2 teaspoon dried
    3 cloves garlic, chopped
    1 shallot, chopped
    Salt and pepper
    1/4 cup all-purpose flour
    2 tablespoons olive oil
    2 tablespoons butter
    1/2 cup dry white wine
    1/2 cup chicken broth
    1 cup heavy cream
    4 tablespoons Dijon mustard
    2 sprigs fresh tarragon or 1/2 teaspoon dried
    
    
    1.	Combine 1/2 cup olive oil, lime juice, wine, tarragon, garlic
    	and shallots in sealable plastic bag.  Add rabbit and seal bag.
    	Refrigerate overnight, turning the bag occasionally.
    
    2.	Remove the rabbit from the bag and discard marinade.  Pat rabbit
    	dry and dust with flour, salt and pepper.  Heat olive oil and
    	butter in a large skillet.  Brown the rabbit on both sides.
     	Remove rabbit and set it aside.  Pour off fat.
    
    3.	Deglaze pan with white wine.  Stir in chicken broth, heavy cream,
    	mustard, tarragon, salt and pepper.  Return rabbit to pan. 
    	Simmer 50 minutes or until tender.  Turn rabbit 2 or 3 times.
    
    4.	Remove rabbit and reduce sauce until it is the consistency of
    	heavy cream.  Serve sauce over rabbit and garnish with fresh
    	tarragon.
    
    
    Makes 4 servings. 

    Most chicken recipies can be used for rabbit.  We used to raise rabbits
    for food and we used them interchangably with chicken.

           Well we bake one last night and it tasted real good but came
    out tough as he__. Maybe the rabbit was to big, it did dress out at 5+ lbs.
    In regards to .3 I would like the recipe.
    
    

    
     
    
     Here's an easy lapin <rabbit> recipe,
    
     Cut the rabbit into serving size pieces.
    
     Flour the rabbit and brown in a large
     oven proof pan or pressure cooker.
    
     Then add 2-5 cloves of crushed garlic, 1 Bay leaf, 
     1 sprig fresh Rosemary <or 1 Tsp dried>, 1 piece of
     orange rind <use a potatoe peeler and  cut the
     orange part and little or no white pith>, 3 TBsp
     of tomatoe paste, 1 medium onion choped, 1-2 carrots
     sliced, 1 small stalk of celery, and 1 Cup dry white
     wine. Salt and Pepper to taste. 
    
     Now simmer the rabbit on the stove top, or bake for
     1 hour in a 325f oven. If you do it on the stove top
     remember simmer and not boil!!! If you have a pressure
     cooker cook the rabbit 25 min after the cooker comes
     up to "steam". 
    
     Remove the veggies and discard the orange rind and
     bay leaf. Thicken the cooking liquid with alittle
     corn starch and water. Serve with either boiled rice
     or noodles of some kind and of course the cooking veggies.
     I would serve a dry white wine <a French Macon, or
     a semillion from Washington state.> or rose.
    
     IMHO rabbit should always be braised or stewed because
     there is little or no fat and the meat gets tough if
     it's baked or broiled. The other way to cook it is to
     de-boned it and then very quickly pan fry it to medium
     and serve it that way.
    
      -mike
      

rabbit is lean.  The rule is you can do anything with a young, small rabbit
that you would do with chicken...especially nice fried in batter southern style.
Any rabbit is wonderful if braised, stewed, jugged, etc.  A simple rabbit
recipe is to brown the rabbit pieces in butter or oil.  Place in a casserole
along with onion and carrot chunks.  Add a whole clove or two of garlic.
Add a cup or two of red or white wine.  Cover, cook in a medium oven (approx.
325 to 350 degrees) until the rabbit is tender....usually an hour and a half
or two.  Test with a fork to assure it is done and tender.  Serve.