This is a fairly complex recipe as far as ingredients go, but very worth it. We don't get rabbits very often, and they're one of my favorites, so when we do I do it up right.
1 Rabbit (I've always used the only rabbit we can hunt in Maine, Snowshoe)
2 slices Bacon diced
2 cloves Garlic minced (or a heaping tsp jarred minced Garlic)
Vegetables:
1 Pepper (Red, Yellow, Orange, whatever you choose, sweet variety) cut in thin slices
8 oz mushrooms (I like Cremini) diced
10 Cherry Tomatoes diced
4 small Zucchini sliced about 1/8 inch thick (I like to combine green and yellow)
Spices and liquids:
1/8 cup Flour
1/2 cup (just under) White Wine
1 1/3 cup Chicken Stock
2 tsp Paprika
Basil, Salt, and Pepper (to taste)
Butter
Alright, to begin with, it's easiest to boil your rabbit until tender, then shred the meat off. Heat some oil in a deep skillet, add the meat, onion, pepper, bacon, garlic, and mushrooms and mix it all up. Add a little chunk of butter and the paprika, stir, and cook for a couple minutes. Add the wine and scrape the sides of the skillet to get all the stuck-on stuff off, then add the stock. Cook all that over low heat for around 20 minutes. Then add your zucchini and tomato. Cook for another 15-20 minutes, sprinkle with some Basil, and eat alone or over rice, pasta, potato, etc. You'll be glad you spent all that time chopping!
1 Rabbit (I've always used the only rabbit we can hunt in Maine, Snowshoe)
2 slices Bacon diced
2 cloves Garlic minced (or a heaping tsp jarred minced Garlic)
Vegetables:
1 Pepper (Red, Yellow, Orange, whatever you choose, sweet variety) cut in thin slices
8 oz mushrooms (I like Cremini) diced
10 Cherry Tomatoes diced
4 small Zucchini sliced about 1/8 inch thick (I like to combine green and yellow)
Spices and liquids:
1/8 cup Flour
1/2 cup (just under) White Wine
1 1/3 cup Chicken Stock
2 tsp Paprika
Basil, Salt, and Pepper (to taste)
Butter
Alright, to begin with, it's easiest to boil your rabbit until tender, then shred the meat off. Heat some oil in a deep skillet, add the meat, onion, pepper, bacon, garlic, and mushrooms and mix it all up. Add a little chunk of butter and the paprika, stir, and cook for a couple minutes. Add the wine and scrape the sides of the skillet to get all the stuck-on stuff off, then add the stock. Cook all that over low heat for around 20 minutes. Then add your zucchini and tomato. Cook for another 15-20 minutes, sprinkle with some Basil, and eat alone or over rice, pasta, potato, etc. You'll be glad you spent all that time chopping!