I made rabbit. It was delicious. End of story…or is it?
Besides being 37 weeks pregnant (see above), I am also apparently a butcher.
It all started with the Rome Farmers Market. I knew I wanted some local meat, but, when I saw a sign for rabbit, I might have had ambitions that were too big for lil’ me. Not a quick, easy meal could be found using rabbit, so I had to plan accordingly. Which meant that this rabbit hung out in my freezer for a few weeks.
At least I didn’t have to skin it. Ick. But I did some minor butchering. And, just like a turkey, it came with all of its giblets! Freeze for bone broth? Yes, please.
And the rest! Some garlic, crushed tomatoes, celery, spices, wine and parsley. Not a lot of prep involved luckily after the adventures in butchering.
Get those succulent cute little rabbit pieces into the pan with some olive oil or coconut oil (for Paleo!). Brown ’em up! Then set ’em aside.
Next up? Veggies and spices. Pile them into the pan and go at it!
Can I eat it now?
While that was cooking, I chopped some red potatoes and carefully selected a nice rustic cheese that I grabbed from the farmers market as well. Aged sheep’s milk. Oh so good. Musky. Smelly. Perfection.
Delicious hand-picked garden parsley!
And it’s done. Just shove the mixture over the roasted potatoes (I microwaved them – then stuck them in the toaster oven with some coconut oil.) Add the cheese and parsley and yum, yum, done, done.
Can I eat it again now? No. I have no idea when I’ll buy rabbit again. Fate will decide!
Until then, I’ll just keep swimming. Good puppy watches over me in the pedalboat. I don’t want summer to end! (Pouty face.)
Rustic, Spanish Style Rabbit Stew (Paleo)
- 1 whole rabbit
- 4 cloves garlic, finely chopped
- 2 onions, sliced or diced to your liking (I did thick slices.)
- 1 pound of hand-crushed garden-fresh tomatoes (or 16 oz. can)
- 1 bay leaf
- 1 tbs. tarragon (or fresh if you have it)
- 1 sprig thyme (or dried if you don’t have fresh)
- 2 large stalks celery, chopped
- 1 cup non-cooking wine (red or white) – or cooking wine if you’re not a snob.
- 1/2 cup water
- salt and pepper to taste
- 1 sprig fresh-parsley
- extra virgin olive oil (or coconut oil if full Paleo)
- Cut rabbit in small pieces (approximately 12-15 pieces). Chop onions, garlic and celery.
- Pour enough olive oil into the bottom of large, heavy frying pan and heat on medium high. When hot enough, place rabbit in pan and brown the pieces on all sides.
- Remove and set aside.
- Using the same pan, sauté the garlic, onion and crushed tomatoes for about 5 minutes
- Add the bay leaf, tarragon, thyme and chopped celery.
- Return the rabbit to the frying pan. Add the wine and stir. Turn the heat up to bring to a boil and reduce the liquid by a half or two-thirds. Then, add the water and stir.
- Reduce heat. Cover the pan and simmer gently until cooked – two hours-ish.
- While the meat is simmering, chop parsley.
- Adjust salt and pepper.
- Sprinkle with chopped parsley and serve hot in bowls with steamed/roasted potatoes with sheep’s milk cheese. Rustic bread if you’re not Paleo!