|
Sanilac Co. Michigan | ok, I've cooked it up just about every way imaginable, but here's my favorite, and it's easy too:
1) Take your rabbit(s) and break them down into fronts, hinds, and cut the loin into two pieces. Toss the ribs and skirt meat away.
2) thoroughly dry the pieces with paper towel, and then take a little olive oil or veg. oil and lightly coat the meat
3) sprinkle on seasoning salt, white pepper/black pepper, onion powder, garlic powder, poultry seasoning (or sage and time) kind of covering the meat.
4) Heat up a deep skillet and pour in a little olive oil. Toss the meat pieces in the hot oil and brown it all around real good. When you've done that, take the pieces out and set them aside.
5) Get around a cup or so of poultry stock or broth and pour it in the hot skillet. Stir it till it comes to a boil. Reduce heat, add back the meat, and cover the skillet.
6) Let it go like that for an hour or two depending on how soon you want supper. About 1/2 hour before you're ready to eat put some small potatoes, carrot, parsnips, or any old root crop you like in the skillet with the meat, along with a little parsley. This lets the vegetables steam cook in the juices. If it looks like the liquids are boiled away add a little more stock or water from time to time.
7) If you did it right the meat will be nicely caramelized, tender and moist. The vegetables will soft but not mushy, and you will wonder why you don't eat more rabbit! | |
|
rabbit recipes
