Tom Deschaine - May 05, 2014

One of my favorite cabin recipes which I enjoy usually enjoy just after rabbit season opens in the fall.  It's normally served with wild rice, sautéed mushrooms and your favorite wine.

Cook the rabbit pieces in hot olive oil (medium heat) in a large skillet, until lightly browned.  Remove the rabbit pieces from the skillet; sauté the onions and garlic until tender.  Add the broth, thyme, bay leave and pepper.  Return the rabbit pieces and bring to a boil.  Reduce heat; simmer with the lid on for 30-45 min. until the rabbit is tender.  Remove the rabbit and the bay leaf, thicken the juices with flour and serve.

See you on the water…..

Tom Deschaine

Comment on this article

Archive of What's Cooking?

[ HOME ]

[ Search ] [ Contact FAOL ] [ Media Kit ] © Notice