Recipe inspired by a piece about dining in the american Pacific Territories, about which the less said the better.
Dated January 25, 2012.
STEWED RABBIT, COUNTRY STYLE
One rabbit, cut into eight pieces.
One onion, chopped.
Two rashers of bacon, chopped.
3 to 5 cloves garlic, crushed.
1 thumblength ginger, smashed.
2 cups chicken stock.
1 cup dry red wine.
1 tsp. brown sugar.
½ tsp. each: dried rosemary, dried thyme.
2 or 3 bay leaves.
Dash of Tabasco.
Salt and ground pepper.
Rinse the rabbit well and pat the pieces dry. Cook the bacon evenly brown in a large skillet. Drain on paper towels and reserve. Sprinkle the rabbit with salt and pepper, brown it in the rendered bacon fat. Remove from skillet and set aside.
Fry the onions, garlic, and ginger in the skillet for about 4 minutes, until tender. Be careful not to burn the garlic. Stir in wine and chicken stock. Raise to boil, then stir in sugar, rosemary and thyme, and add the bay leaves and the dash of Tabasco. Return both the rabbit and the bacon to skillet. When it boils, reduce the heat to low and let simmer about an hour or until the rabbit is tender.
With a slotted spoon remove the rabbit pieces from the skillet to a platter. Discard the bay leaves.
The cooking liquid can either be cooked down till velvety as a sauce, or two tablespoons light brown roux can be stirred in to make a gravy.
Serve over boiled rice, with a crisp green salad on the side.