I might have missed it in the earlier thread. What did you use for a
brining solution?

Thanks...

Jim Lahue

Michael Siemon wrote:

> I went with Jill's suggestions, except that I braised the
> spinach with the rabbit rather than deep-frying it:
>
> 1 2.75 lb. rabbit, brined 32 hours, legs and saddle separated
> 1 medium leek, white & tender greens thinly sliced (~2/3 cup)
> 10 medium cloves garlic, smashed and peeled
> 8 oz. spinach, blanched and chopped
> 8 oz. chicken broth (canned; nothing else on hand)
> 4 oz. vermouth
> 2 bay leaves
> 2 large sprigs thyme
> 6 berries juniper, crushed with back of the knife
>
> Rabbit pieces dredged in flour & pepper (no salt, plenty
> from brining) and browned in about 2 Tbs. grapeseed oil.
> After draining most of the oil, I added the leeks to begin
> softening the browned bits -- about 3-4 minutes, then the
> garlic for another minute. Added the vermouth to deglaze,
> and after that reduced about half, added the chicken broth,
> bay leaf, thyme, juniper berries and the rabbit pieces.
> Cooked slowly, covered, 30 minutes, then pulled out the
> thyme and bay leaf and stirred in the spinach (I added
> another 4 oz. chicken broth at this stage, as it was looking
> a bit dry). Covered and cooked another 15 minutes, plus 5-6
> minutes more uncovered, while some steamed rice was finishing.
>
> Very nice. More than enough for the three of us, would be
> fine for four moderate eaters.