f water for 2-3 hours.
Season the rabbit to taste
Chop rabbit into 12 pieces, discard the
edium-high heat. Coat the rabbit pieces in flour and shake
dding them to the stew.
For the stew: Melt butter in medium
For the Stew:
Season the beef generously
Heat butter in a saucepan and brown rabbit. Add bay leaves and season. Add wine, stock and mushrooms along with soaking water, cover and simmer for 45 hour. Add carrots and cook for 5 mins then add peas and cook for 10 mins. Remove rabbit, discard bones and chop meats. Return meat to stew. Mix flour and cream until smooth then add to stew. Add lemon juice and season to taste. Serve garnished with lemon zest.
Add the rabbit pieces and pickle the mixture for 3 days in
arge roasting pan, sear the rabbit on all sides and remove
Heat 1 tsp oil in a large saucepan over medium-high heat. Cook pearl onions, stirring, for 3 mins, or until browned all over. Set aside.
Toss rabbit in flour. Add remaining oil to pan and cook rabbit until browned all over.
Add wine, tomato puree and 3/4 cup water. Bring to a boil then reduce heat and simmer, covered, for 45 mins.
Add potatoes and onions. Cook for 15 mins. Add carrots and peas. Cook until vegetables are tender. Serve.
Cut the rabbit meat from the bones. Preheat the oven to 400\u00b0F. Heat the oil in an oven safe pan and fry the rabbit pieces. Add the herbs and season to taste. Add the onions, carrots, garlic and bay leaves and saute briefly. Pour in the red wine and tomatoes and stir in the tomato puree. Cover the pan and bake in the oven for about 1 hour. Serve sprinkled with thyme.
Cut up elephant into bite sized pieces, discarding feet. (This takes approximately 2 1/2 months, so allow plenty of time.) Cook in gravy over kerosene fire at 685\u00b0 until done.
This recipe will serve 600.
If more are expected, add the rabbit.
Do this as a last resort, as most people do not like to find a hare in their stew.
Preheat the oven to 325\u00b0F. Heat half the oil in Dutch oven on high heat. Cook rabbit, in batches, until browned.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add 1 cup water, stock, undrained tomatoes, potatoes, carrots, vinegar, bay leaves, red pepper flakes and mint to pan. Return rabbit to pan; bring to a boil.
Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, for 15 mins.
owels and set aside. Sprinkle rabbit with salt and coat with
Cut the rabbit meat into small, bite-sized
Cut rabbit into serving pieces.
Put
llow to cool. Place the rabbit pieces into the mixture to
Grind pepper over the rabbit and place in the crock
Wash and clean rabbit.
Place rabbit and onion, bay leaf, salt
lotted spoon and reserve for another use (for a salad, etc).
Dredge the rabbit pieces with the 1/2