Southern Italian Rabbit Stew Recipe - cooking recipe

Ingredients

2 cottontail rabbits or 8 chicken thighs
1 tablespoon vegetable oil
2 tablespoons olive oil
5 chopped garlic cloves
1 chopped onion
4 tablespoons capers or 4 tablespoons green peppercorns, which ever you prefer
1/4 cup chopped parsley
1 pinch saffron
2 cups hot water
1/4 cup red wine vinegar
salt and pepper

Preparation

1.\tSoak the rabbit in salted water for 24 hours in the refrigerator. This is not necessary for chicken.
2.\tGet the vegetable oil hot over medium-high heat in a large skillet or Dutch oven.
3.\tPat the rabbit or chicken pieces dry and brown well in the pot.
4.\tMeanwhile, chop half the capers or green peppercorns.
5.\tGet your tap water as hot as it will go and fill a 2 cup measure. Crush the saffron in your palm and sprinkle it into the hot water.
6.\tOnce the meat is all browned, remove it to a plate. Add the onion and garlic and saute until browned.
7.\tAdd everything into the pot. Place the rabbit or chicken pieces into the liquid. If the liquid does not come at least halfway up the sides of the hare pieces.
8.\tCover tightly and place wild rabbit in 300 degree oven for 2.5 hours. Domestic rabbit and chicken should only cook for 1.5 hours. Check the Rabbit after 2 1/2 hours; it should be finished.
9.\tServe with wild rice, a green salad and a good Cabernet Sauvignon.
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