I am by no means a rabbit cooking expert. In all reality, this was actually my first time ever cooking rabbit. For the half of you who are wondering what rabbit tastes like, the closest meat I can compare it to would be a mix between chicken and duck. So not at all bad. For the other half of you that are quietly screaming "OH MY GOD SHE ATE PETER COTTONTAIL" , calm yourselves. Remember that you probably just ate THAT chicken that was trying to cross the road but didn't succeed and thus ended up on your kitchen table this evening.
This recipe does require white wine, but it's not an absolute necessity. However, for those of you that will be adding in the white wine as stated, do not add the whole bottle. Eating your wine will not make you seem like you have less of a drinking problem. Trust me on that.
Ingredients :
- 1 full rabbit or 3 rabbit leg pieces cut into sections.
- 1 pkg fresh mushrooms. Chopped.
- 1 medium onion. Chopped.
- 4 - 6 pieces of garlic. Chopped.
- 3 table spoons sour cream.
- 1 - 2 cups water.
- 1 - 2 tablespoons white wine.
- 1 stick butter. Separated in half.
- Salt and pepper to taste.
Steps :
1. Put 1/2 stick of butter in a medium - large frying pan and melt on high heat. While butter is melting, apply salt and pepper to taste onto the rabbit section.
2. Once butter is melted, apply your chopped or pressed garlic to the pan and fry it till golden. Once garlic is golden, put rabbit sections on top of it and cook on medium heat until golden brown. Turn over and brown the other side as well. After rabbit sections are browned, put them inside of a medium sized pot or into a medium sized oven-safe dutch oven.
3. Using the same pan you used to fry your rabbit and garlic, or a new one, put in the other half of your stick of butter and melt on high heat. Once butter is melted, throw in your chopped onion and brown it. Once browned, throw in your chopped mushrooms and brown as well. Make sure you continue to stir or else it will burn. Once everything is nicely golden brown, throw it into your pot or your dutch oven on top of the rabbit sections.
4. After your rabbit, garlic, onion, and mushrooms are all inside of a pot or dutch oven, add your sour cream and water and your wine and mix well. You can add a little bit more water if there is not enough to coat the rabbit sections.
5. THIS IS KEY : If you are cooking this in a pot, you will have to continue cooking your rabbit on the burner on medium heat for 45 minutes to an hour. If you are cooking it in an oven-safe dutch oven, you will continue cooking it inside of your oven at 350 degrees for 45 minutes to an hour.
6. Once cooking is done, you may garnish with parsley and enjoy.
That is all there is to it. And it is amazing. Same basic concept as cooking beef stroganoff, with the substitution of rabbit instead of beef. I of course ran into technicalities yet again and found out the hard way that my ridiculously adorable red dutch oven is oven-safe however NOT electric spiral burner safe. Let's just say, it took me a while to get the smell of burning goodness out of my house. So please check your dutch ovens to see if they are oven-safe and burner safe before you begin cooking with them. Otherwise, your house will catch fire. Enjoy!
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