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Tag Archives: cooking rabbit

Rabbit Braised in White Wine and Sage

vail, rabbit, venison and barley soup, 9-13-13 034For the first time ever, I cooked (and ate) rabbit.  I was very excited about it.  Even though it was farm-raised and not wild rabbit it gave me a starting point.  I’ve cooked venison, wild pork, elk, salmon, halibut, pheasant, white-wing dove, and rock dove. It was time to add rabbit to my repertoire.  I’m looking forward to experimenting with recipes that incorporate the subtle flavor.

While, at this point, I still haven’t used wild rabbit, I’ll keep everyone updated once I have.  I’d love to get my readers’ input and experience with rabbit, wild and farm-raised.

Rabbit Braised in White Wine with Sage

1 3-lb. rabbit, cut up

Kosher salt and fresh ground pepper

Flour to dredge

2 tbsp. butter

1 red onion, chopped (It adds color to an otherwise monochrome dish)

Several leaves of fresh sage, some chopped and some left intact for

Enough cognac to de-glaze pan

1 cup dry white wine

Enough chicken stock to cover rabbit

2 tbsp. flour

1/2 cup Kalamata olives, pitted

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This was two farmed-raised rabbits. They fed 6-8 people. For some, rabbit just isn’t their “thang”.

Cut rabbit into about 4 or 5 pieces, two legs, two fore quarters, and ribs, depending on the size.  Season liberally with kosher salt and fresh ground pepper.  Dredge in flour.

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Wine glass and flamboyant apron are NOT optional! It’s all part of the total package!

In a cast iron roasting pan, melt  about 2 tbsp. of butter.  Brown rabbit on all sides.  Place on a separate plate.

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Add onion to pan and sauté until translucent, scraping up yummy browned bits.  Deglaze with a splash of cognac, continuing to scrape up bits.

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Add wine and chopped sage.  Return rabbit to the pan.  Add enough stock to cover.  Bring to a boil. Add olives.  Reduce heat, cover.  Simmer for 2 to 3 hours until meat is tender and sauce is thickened and reduced.  Add sage leaves after plating.  Serves 2-3.

 
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Posted by on November 23, 2013 in Uncategorized

 

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Good Friends, Sipping Wine, Cooking Rabbit, and Dancing in Red Pumps

vail, rabbit, venison and barley soup, 9-13-13 079Recently, Deerslayer and I had an opportunity to get together with some of his high school buddies and their wives in Vail, Colorado.   We try to do this every year and one of the buddies has a house in Vail which he generously offers.  We always have such a great time.  It’s wonderful and rare to know such genuinely good people.  We are truly blessed.  Deerslayer begins to unwind, let loose, and relax in a way that he rarely does in any other setting (except in a hunting blind or around a campfire).  The beauty of Vail, the cool temps, great friends, and fabulous food always make for a perfect vacation.

Usually, my non-hunting/camping escapades don’t make the blog.  All food-related, cooking activities DO make the cut, however.  I find it rather telling that most of the pictures I took of the trip included food and/or food prep.  Sure, there were a few pictures of the group, the mountains, and the crystal clear, bubbling creeks and streams.  But for the largest part of the trip, we all hung out in the fabulous kitchen, sipping wine and preparing one delicious meal after another.  What’s wrong with that, I’d like to know?!?  With delectable dishes like seared scallops, freshly harvested porcini mushrooms, and white wine braised rabbit, (Recipe will be in upcoming post.)  I was certainly in my element, happy as a clam and eager to share with my readers.  Even though the rabbit wasn’t wild (It was ordered from California), I’d never prepared rabbit before and knew you guys would want to know how it turned out.  I’m sure you can guess that I’ve been hounding Deerslayer to bring home some wabbit so I can try the recipe again.

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Rabbit, braised in white wine sauce with olives
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Seared, sweet scallops

I mentioned that the guys went out and brought back some amazing porcini mushrooms that were harvested from a nearby meadow.  Some of these mushrooms were the size of a small plate! We grilled some and sautéed some.

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There were also some amazing heirloom tomatoes and buffalo mozzarella!

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Fabulous, hand-cut steaks

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T-bones, rubbed with olive oil, herbs, fresh-cracked pepper, and kosher salt

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The cast iron skillet caught the wonderful drippings.

There’s just something about being with friends, spending your days doing what you love (cooking), sipping wine, and sharing fabulous food that makes you realize that all is right with the world.  Throw in some music and, well…… It’s good to know that friends are willing to accept the fact that a simple song like “She Cranks My Tractor” might be all it takes to make a person slip into a pair of red suede pumps and break into an interpretive dance!

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Life is good.  It needs to be noted that I often break into dance and song while cooking, sometimes in red pumps, sometimes barefooted, sometimes in boots of awesomeness.  Once again, life is good, even better with friends who love you the way you are.  Nuf said.

 
6 Comments

Posted by on October 15, 2013 in Recipes, Uncategorized

 

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