Tuesday, January 26, 2010

Braised Rabbit

     This is the rabbit after marinating in brown sugar and salt, slow-roasting in a woodstove-top oven, then slow-braised with a homemade Chinese-style sauce base and a 1/2 can of cranberry sauce in a dutch oven on the same woodstove. 

     A French braise would have included wine and Herbs de Province.  
     These intense flavors will allow us to use the rabbit for over a dozen different rice dishes for at least a week.  Pen-raised rabbit is costly, but a gourmet treat, and needs to be extended to be enjoyed as long as possible.  Especially these prime bunnies, purchased on the farm where they were raised.  

     What would we do without Wikipedia?  We'd have to be typing in all these descriptions of common, basic methods over and over again.  This is like providing a dictionary, right in the article. And don't tell me you've been reading a traditional book and NEVER almost raised your hand to Search or hit a Link.

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