Kathy-in-NZ wrote:
>
> Apparently hare and rabbit are two quite different meats. Rabbit is
> classed as a white meat, whereas hare is red.
>
> I suggest you look for a different recipe, though the one time I tried
> rabbit (roasted) I didn't like the slightly bitter taste of it. Maybe
> it too could benefit from marinating.

Rabbit is extremely lean and needs to be braised. I basically oil it,
brown it, and throw it in a pot with vegetables and some chicken
broth, black pepper, bay leaf, garlic, rosemary and thyme and bake it
at 325 for a 2.5 hours or so, with the lid on.

I sometimes make hassenpfeffer the way my German family used to by
flouring pieces, browning in bacon grease and then cooking in a big
deep skillet, adding the cooked bacon (about a half-pond), sauteed
onion and garlic, chicken broth, spices as above, some red wine, a
dash of vinegar and some honey or kayro syrup as sweetener. Leave the
top off and let the sauce reduce. It needs to simmer a good 2 hours
for the rabbit to be tender.

-L.