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Smothered some rabbits tonight.
Posted on 10/6/12 at 9:46 pm
Posted on 10/6/12 at 9:46 pm
Sorry no pics,but this is what I did. Sauteed off some bacon and then browned off the rabbit in the bacon fat. Pulled the rabbit out and browned off some onion and celery. De-glazed the pan with a bottle of Marsala wine. Seasoned with thyme,black and white pepper,bay leaf,and garlic. Put the rabbit back in the pot and added a gallon of homemade chicken stock. Cooked for thirty minutes. At this point the rabbit is almost tender. Thickened with a little roux. Next I added big chunks of carrots,turnips,and sweet potatoes. Cooked until tender,and at the very end added some chopped turnip greens,S&P to taste. Came out really good. 
3
Posted on 10/6/12 at 9:53 pm to TIGER2
quote:
Sorry no pics,but this is what I did
Not only did you make me hungry, you made me disappointed
Posted on 10/6/12 at 9:58 pm to John McClane
The sweet potatoes make the dish. The turnips are good too,they have a little heat to them.
Posted on 10/6/12 at 10:32 pm to TIGER2
tiger, you went to alot of trouble, with great cause of knowing, to only kill it with chicken stock (homemade or not, you killed the flavor).
why?
why?
Posted on 10/7/12 at 8:12 am to Dandy Lion
All of the ingredients I used,are to build lots of different flavors into the dish. When you take the first bite of the dish (any dish you cook) those ingredients should add depth and interest,but not over power the main protein,which in this case was rabbit. I could use all the same ingredients and change the protein to deer and the chicken stock would never stand out as the main ingredient. Hope this helps you understand my thinking on what I was trying to accomplish.
Posted on 10/7/12 at 9:29 am to Dandy Lion
Why would chicken stock ruin it? As he states, every ingredient serves as an addition to the flavor profile. It sure beats using water, which contributes nothing.
The dish sounds awesome. I'll give it a go sometime.
The dish sounds awesome. I'll give it a go sometime.
Posted on 10/7/12 at 11:59 am to TIGER2
sounds fantastic...I love soups and gravys so this really grabs my attention... 
I do have one question...were you using tame or wild rabbits?...
I do have one question...were you using tame or wild rabbits?...
Posted on 10/7/12 at 12:09 pm to OldHickory
quote:
Why would chicken stock ruin it?
Covers up some of the game flavor.
I never cook anything with stock. Ever.
Posted on 10/7/12 at 1:42 pm to DownshiftAndFloorIt
I use stocks, Demi glacé and anything else. I bought a bunch of beef bones the other day roasted them then cover in cool water with a bunch of other stuff and cooked for a solid day. I guarantee it tastes better than water.
I do rabbits similar except I use regular potatoes because I'm just not a sweet potato guy. I like to Fry a bit of tomato paste at the beginning too.
Where did you get your rabbit? I used to get them fresh from a lady in Addis but she's not around anymore and all I see are frozen.
I do rabbits similar except I use regular potatoes because I'm just not a sweet potato guy. I like to Fry a bit of tomato paste at the beginning too.
Where did you get your rabbit? I used to get them fresh from a lady in Addis but she's not around anymore and all I see are frozen.
Posted on 10/7/12 at 1:45 pm to DownshiftAndFloorIt
quote:You need to rethink this.
I never cook anything with stock. Ever.
This post was edited on 10/7/12 at 1:46 pm
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