Michael Siemon wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Michael Siemon wrote:
>>> I'm brining a rabbit, to use on Wednesday. Anyone have
>>> suggestions/faves for preparing a bunny? I could do a
>>> _hassenpfeffer_ or the like (e.g Julia's _lapin au
>>> saupiquet_), but what else have youse guys tried that
>>> you like?
>>
>> Lots of garlic (say a whole head of it, separated into cloves,
>> peeled and crushed). Roll in flour seasoned with salt & pepper.
>> Heat oil in a large skillet and brown the rabbit pieces. Add the
>> garlic and fry with the rabbit for a few minutes to release the
>> aromatics but not brown the garlic. Stir in a good glass full of
>> dry white wine or sherry. Cover the pan and simmer on VERY low heat
>> about 40 minutes until the rabbit is tender. Remove the cover and
>> cook another 10 minutes to reduce the sauce a bit.
>
> Thanks! That sounds great; I suspect I'll doctor it up with some
> bay leaf and juniper berries, ...

I'm too late with this, but you may also need to add some chicken stock or
broth. Bay leaf is encouraged. I used a reisling

Jill