The Other Other White Meat

This summer I found a local farmer who raises lamb and rabbit organically… and their prices are fantastic. I ordered a whole lamb and 4 rabbits.

The other night Himself requested I fix one of the rabbits. I wasn’t in the mood for a stew or fry… so I went recipe searching and found one that sounded really good.

It turned out wonderful and was very easy to prepare. The whole house smelled wonderful as it simmered on the stove. Himself said the recipe is a “keeper”.

Rabbit Sautéed in Wine, Mushrooms & Fresh Rosemary

Ingredients:

2 to 3 lb. young rabbit, cut into serving pieces

3 T. olive oil

1/3 c. plus 1 c. dry white wine

1 small onion, chopped

1/2 lb. mushrooms, sliced (shitake work well)

1/2 t. sugar

1 T. flour

2 garlic cloves, minced

1 T. fresh rosemary, minced

1 c. chicken broth

2T. balsamic vinegar

Directions:

In a large heavy bottomed sauté pan, brown rabbit in hot olive oil until golden brown, about 5 - 6 minutes on each side. Reduce heat to medium, remove pieces to a large plate and set aside, leaving drippings in pan.

To pan add 1/3 cup wine, onions, mushrooms and sugar, sautéing for 5 minutes until onions are softened. Stir in flour, garlic and rosemary, sautéing for 2 minutes more. Mix in remaining 1 cup wine, chicken broth and vinegar, bringing to a slow boil. Place rabbit pieces back in pan and simmer 50 to 60 minutes uncovered until done.

Remove cooked rabbit pieces from sauce and arrange on serving platter. Drizzle 1/4 the sauce from pan over rabbit, serving remaining sauce on the side.