Expert: Keith Patton - 12/24/2008

Question
Hi Keith, I just came across your website and thought what a great idea to ask someone a question directly instead of trawling through the internet (which I have been!)  Anyway, I bought a rabbit from the butchers yesterday and he took off the head, legs, etc.  Can you tell me how to cook the rabbit so it is really tender?  If you have any tips on what herbs, etc I can use that will be really helpful.   I don't really want to do anything too 'clever' with it!  My brother-in-law doesn't like turkey but loves rabbit hence this will be his Christmas dinner.

Many thanks for your help!

Best wishes (& Merry Christmas) Sandra

Answer

Sorry for the late reply Sandra.  I was out of town and away from the computer.

The best way would be to braise it.  That is what fricasee is.  Brown it then add a liquid and set it to simmer for an hour or more till tender and falling off the bone.  Here is the classic recipe:



RABBIT FRICASSEE
Source: Adapted from American Heritage Cookbook (1964)
Recipe By: Chef James
Serving Size: 4   

1 Whole Rabbit -- quartered
As Needed Flour
1/4 Cup Butter
to taste Salt and Pepper

1 Medium Yellow Onion -- chopped fine
1 1/2 Cups Red Wine
1/4 Whole Lemon, Zest From
2 Sprigs Parsley
2 Stalks Celery
1 Each Bay Leaf

1 Tablespoon Butter
1 Tablespoon Flour

Chopped Parsley -- garnish


Directions:
Cut the rabbit into serving pieces and dust with flour.

Heat butter in a skillet with a tight-fitting lid, add rabbit pieces, and sprinkle with salt and pepper.

Fry until nicely browned on all sides.

Now stir in onion and cook for a few minutes.

Next, pour in the wine.

Tie Lemon rind, parsley, celery, and bay leaf in a little cheesecloth and drop into the skillet.

Cover and simmer gently until meat is tender - takes about 1 hour.

Lift rabbit onto a hot serving platter.

Discard seasoning bag.

Work flour and butter together until well blended, then add to liquid, and cook, stirring constantly, until sauce bubbles.

Pour over rabbit and sprinkle top with chopped parsley.