More than half the world’s rabbit population is in North America. The popular small game animal has been a source of food for thousands of years, beginning with Native Americans. The meat is commonly prepared fried, roasted, slow-cooked, grilled, and braised or stewed. Whether harvested in the wild during hunting season or farm-raised, rabbit meat is lean, succulent, and tender. Its taste is often compared to chicken but with a slightly more gamey, earthy flavor.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
2 hours 15 minutes
Total Time
2 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Heat the olive oil in a large, lidded pot like a Dutch oven.
- Season the rabbit pieces with salt and cook them in the hot oil for 1–2 minutes on each side or until the skin is golden.
- Remove the meat from the pan, add the onion, and cook while stirring occasionally for 8–10 minutes or until it begins to brown.
- Add the garlic cloves and continue to cook another 1–2 minutes.
- Place the rabbit pieces back into the pot, season everything with salt, add the vinegar and bay leaf, and pour water into the pot to a depth that reaches halfway up the sides of the rabbit.
- Cover the pot and cook at a slow simmer for about 2 hours and then remove it from the heat when the meat is tender.
- Season the meat with ground black pepper and serve immediately.
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