Rabbit

Tony and Walter very kindly gave us a rabbit, fully skinned except for the back paws (so one knows it is not a cat). After reading through our cookbook library, I settled upon a French country-style recipe using onions, mushrooms and white wine. I first cut the carcass apart (following instructions in another book), then browned the pieces which were lightly floured, did the onions lightly and assembled everything. We shared the meal with Hans and the three of us were absolutely delighted with the results. I have to admit the taste is much like chicken, novice that I am, but it is so utterly good that I want more, soon. Rabbit is big in Europe but much less so in North America (bunny rabbit stories?) I prefer it to chicken. Our source raises organic animals without hormones and the like. Once I pulled off the nobs of fat, the meat itself was very lean indeed and there was virtually no fat. The stew braised (barely bubbling) for three hours.

I all-too-typically left the kitchen to work on the computer, but was reminded to watch the stove when my nose detected smoke. The photo doesn't do it justice, thankfully.