Occasionally freshly-killed, dressed, and quartered rabbits are available at our local farmers’ market. I find them easiest to prepare in a stew which can be modified according to taste. Last night I tried some variations – I added sage, cardamoms, and cloves to the mixture, and the results were excellent!
Rabbit Stew with Sage
* 1 rabbit, skinned, dressed, quartered
* 5 medium carrots, cut
* 3 medium turnips, cut
* 1 lg. onion, chopped
* 4 med Yukon Gold or other yellow potatoes, cut in quarters
* 5 whole cardamoms (approx.)
* 5 cloves (approx.)
* 2 tsp powdered sage (approx.)
* 2 cups red wine
* 1 cup water (approx.)
- Boil the potatoes, drain, set aside
- Place all the ingredients (except potatoes)in a large pot, mix well
- Simmer for approximately 2 hours or until the rabbit is very tender, then set aside
- When cool, debone the rabbit being very careful because of small bones
- Mix in the potatoes, reheat the stew, serve
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