Rabbit Stew

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When I'm looking for a wild game recipe, there's just one place I need to go.  It's Hank Shaw's blog, Hunter Angler Gardener Cook.  If you don't eat wild game, don't leave yet... Hank offers up a boatload of good stuff.  He can tell you how to cure olives; how to gather wild mushrooms; how to preserve lemons; and how to make sausage and salami, and wine.  If you have an octopus lying around that you're not sure how to cook, Hank's your man.  

Last month, in single-digit temperatures, my gardener picked up his .22 and went rabbit hunting.  Being the good gardener (and hunter) that he is, he came home with 3 Cottontails and one Snowshoe.   

Even though I have never eaten rabbit, I had no qualms about doing so.  What did intimidate me was cooking a rabbit!  So, over to Hank's blog.  He'd just posted a recipe for Sardinian Hare Stew.  A hare is a jackrabbit - one tough old bird, er... rabbit.  

Yesterday, I printed up Hank's recipe and cooked up a Cottontail.  The recipe calls for onion, garlic, parsley, capers, saffron, red wine vinegar, and of course rabbit!  The finished dish was  sweet, fall-off-the-bone-tender meat with a hint of tang thanks to the capers & vinegar.  I served this stew over a big spoonful of polenta and it was one of the best meals I've ever eaten!

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