hoodat
Garden Addicted
This is a great recipe for larger rabbits that are a bit old to use as fryers. It sounds more complicated than it is. It only takes a few minutes to prepare, the rest of the time is just simmering. You can use dried herbs if you don't have fresh but the taste is better with fresh.
RABBIT WITH FRESH GARDEN HERBS.
1 rabbit cut into serving pieces or deboned.
1 sprig each rosemary, sage and thyme (oregano may be substituted for sage)
1 yellow onion or shallot sliced thinly
3 cloves garlic, peeled and bruised but not chopped
Cooking oil of your choice
1/2 cup dry white wine.
Sfficient rabbit, chicken or vegetable broth to cover rabbit.
Chop fresh herbs
1/4 inch cooking oil in the bottom of a large frying pan (I prefer cast iron)
Heat the oil over a medium flame.
Lay out your rabbit pieces and sprinkle with salt and chooped herb, using only half the herbs.
Fry rabbit herbed side down till brown on one side. No need to cook it all the way through.
Turn the rabbit pieces and sprinkle with salt and the other half of the herbs. Turn rabbit again so fresh side is down.
Fry till brown on both sides.
Set rabbit aside and cook onion slices in the oil till just transparent. Return rabbit to the pan.
Pour wine over the mix and let it bubble for a few minutes to concentrate and enter the meat.
Add the bruised and peeled garlic cloves .
Add broth till the rabbit pieces are covered.
Turn down your flame till it is just simmering.
Cover the pan
Cook 20 minutes on one side and then turn the rabbit pieces. Cook 20 minutes on the other side.
You can cook longer if the rabbit was old and tough.
Serve the rabbit along with a bowl of white, brown or wild rice. Spoon the broth over the rice.
RABBIT WITH FRESH GARDEN HERBS.
1 rabbit cut into serving pieces or deboned.
1 sprig each rosemary, sage and thyme (oregano may be substituted for sage)
1 yellow onion or shallot sliced thinly
3 cloves garlic, peeled and bruised but not chopped
Cooking oil of your choice
1/2 cup dry white wine.
Sfficient rabbit, chicken or vegetable broth to cover rabbit.
Chop fresh herbs
1/4 inch cooking oil in the bottom of a large frying pan (I prefer cast iron)
Heat the oil over a medium flame.
Lay out your rabbit pieces and sprinkle with salt and chooped herb, using only half the herbs.
Fry rabbit herbed side down till brown on one side. No need to cook it all the way through.
Turn the rabbit pieces and sprinkle with salt and the other half of the herbs. Turn rabbit again so fresh side is down.
Fry till brown on both sides.
Set rabbit aside and cook onion slices in the oil till just transparent. Return rabbit to the pan.
Pour wine over the mix and let it bubble for a few minutes to concentrate and enter the meat.
Add the bruised and peeled garlic cloves .
Add broth till the rabbit pieces are covered.
Turn down your flame till it is just simmering.
Cover the pan
Cook 20 minutes on one side and then turn the rabbit pieces. Cook 20 minutes on the other side.
You can cook longer if the rabbit was old and tough.
Serve the rabbit along with a bowl of white, brown or wild rice. Spoon the broth over the rice.
Yeah, we just can't do it. 
