Sunday, March 6, 2016

Cooking with Rabbit

     The Apprentice, Grandpa and I went rabbit hunting a few weeks ago, as seen here. Fortunately or unfortunately, this left us with like forty whole rabbits ready for cooking. So, today me, The Apprentice, and Grandpa got together and cooked some bunny for the entire family. 3EM hasn't ever given any food advice before, so we figured it was high time! Just like antelope or elk, rabbit, if taken care of properly, can be done in a number of  delicious ways. Rangermom uses it all the time as a substitute for chicken. This is the recipe we used today, and the results were fabulous!

Serves 4.
Prep Time: 20 minutes
Cook Time: 75 minutes
  • 1 domestic rabbit or 2 cottontail rabbits, cut into serving pieces
  • 3 tablespoons olive oil
  • Salt
  • 3 bay leaves
  • 1/2 pound Italian sausage (hot or sweet) cut into large pieces
  • 4 garlic cloves, smashed
  • 2 tablespoons dried oregano or marjoram
  • 1/2 cup crushed tomatoes
  • 1-2 teaspoons Sriracha hot sauce
  • 2 tablespoons sweet paprika
  • 1 cup roasted red peppers, cut into slices
  1. Cut the rabbits into serving pieces. (We just used whole legs.)
  2. Find a wide, shallow pot. A large, high-sided saute pan is a good choice, but one of those earthen braziers is even better. Arrange the rabbit pieces in the pot and just barely cover with water. Bring to a simmer and add a healthy pinch of salt and the bay leaves. Skim any scum that forms on the surface of the water.
  3. Simmer the rabbit uncovered for 1 hour, turning the pieces from time to time as the water cooks away; this keeps both sides moist.
  4. Add the remaining ingredients and mix well. Keep turning the rabbit and sausage pieces so they are coated in the sauce, and when it thickens enough — about another 10-15 minutes — you are ready to serve.

-The Ranger

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