I mentioned I was going to cook a rabbit in my last post. I thought you might be interested in a recipe I like.
Rabbit stew (serves 4)
1 tablespoon lard or goose fat
1 tablespoon of (corn)flour
8 shallots, finely chopped
2 cloves garlic, crushed
Leg and saddle of 1 large rabbit (not separated)
1 salt and pepper to taste
1 cup dry white wine
6 plum tomatoes (blanched, skinned, and halved lengthwise) or a tin of peeled, stewed tomatoes if you’re in a rush
1 sprig of fresh thyme or a 1/4 teaspoon dried thyme
10 ounces soaked porcini mushrooms. You van use fresh shiitakes is you don’t have porcini
In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 minutes.
Put the shallots and garlic to a bowl and set aside.
Season the rabbit with the salt and pepper, dust with the flour; add it to the pan and cook over medium-high heat on each side, to brown it thoroughly. Take rabbit out of the pan to deglaze the pan with the white wine and tomatoes. Then return rabbit to pan.
Return the caramelized shallots and garlic to the pan, along with the thyme and mushrooms Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40-50 minutes, until it is cooked through.