I read a recipe for rabbit braised in mustard sauce last night, then on my
drive home this morning I saw the first spring rabbit I've seen this year.

I'm not as familiar with rabbit as I ought to be; I've only had it a couple
times and it didn't wow me all that much on either occasion. But now I'm
motivated to try cooking it myself, and a local butcher carries rabbit
regularly.

Does anybody have a favorite recipe for rabbit, and maybe some tips on how
it should be cooked differently from chicken?

My current idea is to braise rabbit pieces in Vietnamese caramel sauce,
adding halved baby bok choy about halfway through. (Baby bok choy is looking
good in the farmers' markets here.) But I'm not set on that, by any means.

Bob

Bob Terwilliger said...

> Does anybody have a favorite recipe for rabbit, and maybe some tips on how
> it should be cooked differently from chicken?


I've always meant to try rabbit.

I'd probably bake it in a breadcrumb/parmesan cheese mix, like I do baked
chicken.

Andy

"Andy" > wrote in message ...
> Bob Terwilliger said...
>
>> Does anybody have a favorite recipe for rabbit, and maybe some tips on
>> how
>> it should be cooked differently from chicken?
>
>
> I've always meant to try rabbit.
>
> I'd probably bake it in a breadcrumb/parmesan cheese mix, like I do baked
> chicken.
>
> Andy


Hassenpfeffer Rabbit should be stewed. Think chicken fricassee.

Jill

"Nancy Young" > wrote in message
...
> jmcquown wrote:
>
>> Hassenpfeffer Rabbit should be stewed. Think chicken fricassee.
>
> Would this work for rabbit tail if that's all you have?
> Just curious.
>
> nancy

>

No, you should make that into a keychain. Oh wait, you don't have the foot,
do you?

Jill

jmcquown wrote:

> Hassenpfeffer Rabbit should be stewed. Think chicken fricassee.

Would this work for rabbit tail if that's all you have?
Just curious.

nancy

jmcquown wrote:
> "Nancy Young" > wrote in message
> ...
>> jmcquown wrote:
>>
>>> Hassenpfeffer Rabbit should be stewed. Think chicken fricassee.
>>
>> Would this work for rabbit tail if that's all you have?
>> Just curious.

> No, you should make that into a keychain. Oh wait, you don't have
> the foot, do you?

(laugh!) No ... just some other random fur.

nancy

jmcquown said...

> "Andy" > wrote in message news:Xns9BD914B3C352CotD@
216.196.97.131...
>> Bob Terwilliger said...
>>
>>> Does anybody have a favorite recipe for rabbit, and maybe some tips on
>>> how
>>> it should be cooked differently from chicken?
>>
>>
>> I've always meant to try rabbit.
>>
>> I'd probably bake it in a breadcrumb/parmesan cheese mix, like I do
baked
>> chicken.
>>
>> Andy
>
>
> Hassenpfeffer Rabbit should be stewed. Think chicken fricassee.
>
> Jill


Jill,

I can picture that.

I can't remember seeing rabbit sold at the supermarket.

I'd prefer trying a restaurant dish of it first, to see if I actually like
it.

Best,

Andy

"Nancy Young" > wrote in message
...
> jmcquown wrote:
>> "Nancy Young" > wrote in message
>> ...
>>> jmcquown wrote:
>>>
>>>> Hassenpfeffer Rabbit should be stewed. Think chicken fricassee.
>>>
>>> Would this work for rabbit tail if that's all you have?
>>> Just curious.
>
>> No, you should make that into a keychain. Oh wait, you don't have
>> the foot, do you?
>
> (laugh!) No ... just some other random fur.
>
> nancy



Stop it! That poor bunny! Still, Hassepfeffer is good... I used to buy
Pel-freez rabbit.

Jill

Bob Terwilliger wrote:
> I read a recipe for rabbit braised in mustard sauce last night, then on my
> drive home this morning I saw the first spring rabbit I've seen this year.
>
> I'm not as familiar with rabbit as I ought to be; I've only had it a couple
> times and it didn't wow me all that much on either occasion. But now I'm
> motivated to try cooking it myself, and a local butcher carries rabbit
> regularly.
>
> Does anybody have a favorite recipe for rabbit, and maybe some tips on how
> it should be cooked differently from chicken?
>
> My current idea is to braise rabbit pieces in Vietnamese caramel sauce,
> adding halved baby bok choy about halfway through. (Baby bok choy is
> looking
> good in the farmers' markets here.) But I'm not set on that, by any means.
>
> Bob

I like rabbit braised/stewed in tomato and wine. No precise amounts
required. I recently posted this as an idea:

http://spanishfood.about.com/od/main...bbittomato.htm

or vary it some more and make rabbit cacciato

http://www.elise.com/recipes/archive...cacciatore.php

Omelet > wrote in
news
> In article >,
> "Bob Terwilliger" > wrote:

>
> Wild adult bunny tends to be a bit tough so slow cooking compliments
> them.



http://tinyurl.com/d5hqvq

and........


http://www.taste.com.au/recipes/5034...arlic+and+rose
mary


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Mar 24, 8:00 pm, "Bob Terwilliger" >
wrote:
> I read a recipe for rabbit braised in mustard sauce last night, then on my
> drive home this morning I saw the first spring rabbit I've seen this year.
>
> I'm not as familiar with rabbit as I ought to be; I've only had it a couple
> times and it didn't wow me all that much on either occasion. But now I'm
> motivated to try cooking it myself, and a local butcher carries rabbit
> regularly.
>
> Does anybody have a favorite recipe for rabbit, and maybe some tips on how
> it should be cooked differently from chicken?
>
> My current idea is to braise rabbit pieces in Vietnamese caramel sauce,
> adding halved baby bok choy about halfway through. (Baby bok choy is looking
> good in the farmers' markets here.) But I'm not set on that, by any means.
>
Go with the mustard sauce recipe, it's a classic and very tasty. We
also like rabbit fried like chicken. Someone also mentioned a
cacciatore style, which is also good. I don't know of anything you
need to do differently from cooking chicken. It's a little denser, if
that's the right word, so you want to be sure it's fully cooked. -
aem

In article >,
"Bob Terwilliger" > wrote:

> I read a recipe for rabbit braised in mustard sauce last night, then on my
> drive home this morning I saw the first spring rabbit I've seen this year.
>
> I'm not as familiar with rabbit as I ought to be; I've only had it a couple
> times and it didn't wow me all that much on either occasion. But now I'm
> motivated to try cooking it myself, and a local butcher carries rabbit
> regularly.
>
> Does anybody have a favorite recipe for rabbit, and maybe some tips on how
> it should be cooked differently from chicken?
>
> My current idea is to braise rabbit pieces in Vietnamese caramel sauce,
> adding halved baby bok choy about halfway through. (Baby bok choy is looking
> good in the farmers' markets here.) But I'm not set on that, by any means.
>
> Bob

Honestly, back when my parents actually raised rabbits, my #1 favorite
way that mom fixed it was southern fried. Since the rabbits were killed
at a proper age for tenderness, it worked GREAT.

When I cook wild bunny now tho', I generally use a slow braise recipe,
most often in a marinara type sauce as the ones I currently have in the
freezer (which I shot and dressed out myself) came from Hereford Texas
prairies so are a bit "wild" flavored. Mildly gamey and flavored of the
herbs they fed on.

Wild adult bunny tends to be a bit tough so slow cooking compliments
them.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
PeterL > wrote:

> Omelet > wrote in
> news >
> > In article >,
> > "Bob Terwilliger" > wrote:
>
> >
> > Wild adult bunny tends to be a bit tough so slow cooking compliments
> > them.
>
>
>
> http://tinyurl.com/d5hqvq
>
> and........
>
>
> http://www.taste.com.au/recipes/5034...arlic+and+rose
> mary
>
>
> --
> Peter Lucas

Honestly peter, these rabbits I shot were so strongly "herb" flavored,
they went well with just plain tomato sauce with garlic, onions and
mushrooms, and a bit of pepper. Anything else would have been overkill.

They were slow braised in the sauce on low for 2 hours, monitored to
keep them from scorching. It's easy to scorch tomato sauce in cast iron.

I still have a couple left and will experiment next with pressure
cooking them in a stew with veggies, then using the resulting liquid to
make a white sauce of some kind.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Andy wrote:
> I can't remember seeing rabbit sold at the supermarket.
>
> I'd prefer trying a restaurant dish of it first, to see if I actually like
> it.
>
> Best,
>
> Andy
>

They sell rabbit at stores here in Louisiana, right next to the hogs
heads and alligator. People here will eat anything that crawls out of a
thicket or a swamp (my family included).

My favorite rabbit is chicken fried.

Becca

Bob Terwilliger > wrote:

> Does anybody have a favorite recipe for rabbit, and maybe some tips on how
> it should be cooked differently from chicken?

Here is what I posted before... I might even have been replying to
you... :-) I am also adding my pressure-cooker recipe to the original
three below.

Here are my favourite rabbit recipes. There are others that are good,
maybe just as good, but none are better!

A truly wonderful rabbit and garlic recipe from the great Fergus
Henderson's _Nose to Tail Eating_.

Rabbit and Garlic
To feed ten

There was a wonderful rabbit I ate in Barcelona, which was dry but wet,
salty but not too salty, and above all garlicky. This recipe came out
of attempting to recreate it. In fact, except for the garlic it is
nothing like it, but still delicious none the less.

2 healthy splashes of olive oil
2 tame rabbits, chopped into sections (if you don't have a cleaver or a
heavy knife, ask your butcher)
sea salt and pepper
300 g smoked streaky bacon, cut into spirited chunks and rind reserved
24 shallots, peeled but kept whole
60-80 cloves of garlic, unpeeled
300 ml dry sherry
600 ml white wine
1 litre chicken stock
2 bay leaves
a bundle of fresh thyme and parsley tied together

Get a large ovenproof pot with a lid, place on the heat, and pour in
enough olive oil to just cover the bottom. Season the rabbit pieces
with salt and pepper and when the oil is hot brown the rabbit. When you
are happy with the hue, remove them from the pot (if all the oil has
gone with them add another splash). Put in the bacon, its skin, and the
shallots, allow to sizzle, and stir for 10 minutes, not letting them
burn. Now return the rabbit to the pot and add the garlic, sherry,
wine, stock, bay leaves, and finally the bundle of thyme and parsley.
Check the seasoning. Bring to a boil, straight away reduce to a simmer,
place the lid on and place the pot into a warm to hot oven for
approximately 1 1/2 hours, but keep an eye on it and check the meat for
giving qualities with a sharp knife (not quite but soon to fall off the
bone).

Serve hot straight from the pot, encouraging your fellow diners to suck
the flesh from the unpeeled garlic cloves, which will now be sweet and
delicious. For the juices you will need both bread and napkins.
__________________________________________________ ___________________

A very good recipe from Café de Fédérations in Lyons Patricia Wells
included in her _Bistro Cooking_.


Lapin à la Moutarde Café de Fédérations
Café de Fédérations' Rabbit with Mustard Sauce

1 fresh rabbit (about 2 1/2 pounds; 1.25 kg), cut into 7 to 8 serving
pieces (or substitute chicken)
1/2 cup (12.5 cl) imported Dijon mustard
Salt and freshly ground black pepper
3 tablespoons peanut oil
1 tablespoon (1/2 ounce; 15 g) unsalted butter
1 bottle (75 cl) dry white wine
2 medium onions, finely chopped
1 tablespoon superfine flour, such as Wondra
Several branches of fresh thyme, or 1 teaspoon dried thyme
1 imported bay leaf
Chopped fresh parsley

1. Evenly brush one side of each rabbit piece with some of the mustard.
Season generously with salt and pepper. Heat the oil and butter in a
large nonreactive skillet over medium heat. When the fat is hot but not
smoking, add several of the rabbit pieces, mustard side down; do not
crowd the pan. You will have to cook this in several batches. Cook
until brown, about 10 minutes. Turn the rabbit and brush the second
side with additional mustard. Season with salt and pepper. Cook until
golden brown, another 10 minutes. Transfer the rabbit to a large
platter and continue cooking in this manner until all the rabbit is
browned.

2. Add several tablespoons of the wine to the skillet and scrape up any
browned bits that stick to the pan. Add the onions and cook, stirring,
until golden brown, about 5 minutes. Remove the skillet from the heat.
Sprinkle the flour over the onions and stir to coat. Pour in the
remaining wine, the thyme, and bay leaf. Add all the rabbit pieces.
Return the skillet to medium heat and simmer until the rabbit is very
tender and the sauce begins to thicken, about 1 hour.

3. Transfer the rabbit and sauce to a warmed platter and sprinkle with
parsley. Serve immediately, over buttered fresh noodles or rice.
Yield: 6 servings
__________________________________________________ __________________

A recipe for a simple rabbit stew. It can also be made with chicken.
The recipe is from Frances Bissell's _The Real Meat Cookbook_.

Coniglio alla Reggiana

1 rabbit, jointed
1/2 oz/15 g butter
1/2 oz/15 g lard or bacon fat or olive oil
1 onion, peeled and chopped
1 or 2 cloves of garlic, peeled and crushed
1 celery stalk, trimmed and sliced
1/2 lb/230 g ripe tomatoes, peeled seeded and chopped
1/2 pt/280 ml dry white wine
salt
pepper
To serve:
fresh parsley or chervil

In a deep frying pan or flame-proof casserole, brown the rabbit pieces
in the butter and lard, remove and put to one side. Lightly brown the
onion, then add the garlic, celery and tomatoes. Simmer for 5 minutes,
then put the rabbit pieces on top, pour on the wine and season lightly.
Bring to the boil, then reduce the heat, cover and simmer until the
meat is tender. Serve sprinkled with parsley or chervil.
__________________________________________________ __________________

Jeannot lapin à la moutarde à l'autocuiseur
Bunny rabbit with mustard in a pressure cooker

I did not measure anything.

You need:
one dead, skinned, eviscerated bunny, about 1.2 kg (about
2.6 pounds)
clarified butter
leeks, minced
shallots, minced
mushrooms, sliced
about 10 cloves garlic, sliced
one medium carrot, chopped
1/2 celery root, chopped
potatoes, cubed or sliced
rosemary
salt
pepper
1/2 l (1/2 quart) dry white wine
sour cream
Dijon or Düsseldorf mustard

Dismember the bunny (a nice French one if you can get it) and sear the
pieces very briefly in clarified butter in an open pressure cooker.
Remove the bunny pieces, then add chopped leeks and shallots and, after
a while, mushrooms and garlic and fry for a while, turning them over.
Add the chopped carrot and celery root and cook a couple of minutes
longer. Add some 1/2 l (1/2 quart) white wine, deglazing the cooker.
Return the bunny pieces to the cooker and add the potatoes, as well as
rosemary and the seasonings. Bring up to pressure over high heat,
reduce heat to as low as possible to maintain the pressure and cook for
15 minutes maximum. Release the pressure quickly. Remove the solids
and strain the sauce through a fine mesh into a pot. Add the sour cream
and the mustard, bring the sauce to a simmer, whisking until blended,
and tasting for proportions and seasonings. Serve over the bunny pieces
and potatoes, etc.

Note: Domesticated bunny is very tender, so pressure-cook it for the
time indicated, maximum, or it will be overcooked. It can be
pressure-cooked for just ten minutes, with the pressure then released
naturally. If the bunny turns out to be a bit undercooked, it can
always be cooked a bit longer, not necessarily under pressure.

Victor

Becca said...

> Andy wrote:
>> I can't remember seeing rabbit sold at the supermarket.
>>
>> I'd prefer trying a restaurant dish of it first, to see if I actually
>> like it.
>>
>> Best,
>>
>> Andy
>>
>
> They sell rabbit at stores here in Louisiana, right next to the hogs
> heads and alligator. People here will eat anything that crawls out of a
> thicket or a swamp (my family included).
>
> My favorite rabbit is chicken fried.
>
> Becca


Becca,

I'm OK with hogs heads. Scrapple is the perfect way to dispose of those!!!
:9

Sometimes at the town food fairs someone will roast whole hogs. They're the
BEST! Tip: get your meat off the hog wearing shades!

Never tried alligator either but I know a restaurant that makes it.

Best,

Andy

George wrote:

> I like rabbit braised/stewed in tomato and wine. No precise amounts
> required. I recently posted this as an idea:
>
> http://spanishfood.about.com/od/main...bbittomato.htm
>
> or vary it some more and make rabbit cacciato
>
> http://www.elise.com/recipes/archive...cacciatore.php

I think I'd like the first one better than the second: On a recent TV show I
saw, tasters were unable to tell the difference between chicken cacciatore
and rabbit cacciatore. If I couldn't tell the difference, why bother with
rabbit?

Bob

Victor posted:

> A truly wonderful rabbit and garlic recipe from the great Fergus
> Henderson's _Nose to Tail Eating_.
>
> Rabbit and Garlic
> To feed ten
<snip>

I'll keep this in mind next time I have two rabbits and I need to serve ten
people!



> A very good recipe from Café de Fédérations in Lyons Patricia Wells
> included in her _Bistro Cooking_.
>
>
> Lapin à la Moutarde Café de Fédérations
> Café de Fédérations' Rabbit with Mustard Sauce
<snip>

This one sounds good, but others sounded better.


> Coniglio alla Reggiana
<snip>
This recipe is very similar to the Spanish recipe George mentioned, for
rabbit braised with wine and tomatoes.



> Jeannot lapin à la moutarde à l'autocuiseur
> Bunny rabbit with mustard in a pressure cooker
>
> I did not measure anything.
>
> You need:
> one dead, skinned, eviscerated bunny, about 1.2 kg (about
> 2.6 pounds)
> clarified butter
> leeks, minced
> shallots, minced
> mushrooms, sliced
> about 10 cloves garlic, sliced
> one medium carrot, chopped
> 1/2 celery root, chopped
> potatoes, cubed or sliced
> rosemary
> salt
> pepper
> 1/2 l (1/2 quart) dry white wine
> sour cream
> Dijon or Düsseldorf mustard

With all the amplifying flavors from the vegetables, I think this recipe is
the winner. Thanks, Victor!

Bob

Omelet wrote:
> Wild adult bunny tends to be a bit tough so slow cooking compliments
> them.

I cook all rabbit in my slow cooker. I have been tending towards very
garlicy with wine and tomato these days. Hmm, time David went out with his
bang
stick again

Andy wrote:
> Becca,
>
> I'm OK with hogs heads. Scrapple is the perfect way to dispose of those!!!
> :9
>
> Sometimes at the town food fairs someone will roast whole hogs. They're the
> BEST! Tip: get your meat off the hog wearing shades!
>
> Never tried alligator either but I know a restaurant that makes it.
>
> Best,
>
> Andy


Like they say, it tastes like chicken. Only more moist and tender.


Becca

Becca said...

>> Never tried alligator either but I know a restaurant that makes it.
>
> Like they say, it tastes like chicken. Only more moist and tender.
>
>
> Becca


Hi Becca!

Someday, I will try. I promise!

Thanks,

Andy

P.S. Curiously, does chicken taste like something else? --A

--- JUST KIDDING!!! ---

In article >,
"Ophelia" > wrote:

> Omelet wrote:
> > Wild adult bunny tends to be a bit tough so slow cooking compliments
> > them.
>
> I cook all rabbit in my slow cooker. I have been tending towards very
> garlicy with wine and tomato these days. Hmm, time David went out with his
> bang
> stick again

Garlic is a good plan. <g>
I need to dig the ones I have left out of the freezer, do a good slow
braise and share the results with my sister.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Becca > wrote:

> Andy wrote:
> > Becca,
> >
> > I'm OK with hogs heads. Scrapple is the perfect way to dispose of those!!!
> > :9
> >
> > Sometimes at the town food fairs someone will roast whole hogs. They're the
> > BEST! Tip: get your meat off the hog wearing shades!
> >
> > Never tried alligator either but I know a restaurant that makes it.
> >
> > Best,
> >
> > Andy
>
>
> Like they say, it tastes like chicken. Only more moist and tender.
>
>
> Becca

Sorry to disagree, but bunny tastes like bunny.

Truly!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> Becca > wrote:
>
>
>> Andy wrote:
>>
>>> Becca,
>>>
>>> I'm OK with hogs heads. Scrapple is the perfect way to dispose of those!!!
>>> :9
>>>
>>> Sometimes at the town food fairs someone will roast whole hogs. They're the
>>> BEST! Tip: get your meat off the hog wearing shades!
>>>
>>> Never tried alligator either but I know a restaurant that makes it.
>>>
>>> Best,
>>>
>>> Andy
>>>
>> Like they say, it tastes like chicken. Only more moist and tender.
>>
>>
>> Becca
>>
>
> Sorry to disagree, but bunny tastes like bunny.
>
> Truly!
>

That is true, but we were talking about alligator. I apologize for
switching gears in the middle of the conversation.

BTW, I am proud of how well you are doing on your diet. I could do well
if I would behave myself. <g>


Becca

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >
> >> Andy wrote:
> >>
> >>> Becca,
> >>>
> >>> I'm OK with hogs heads. Scrapple is the perfect way to dispose of
> >>> those!!!
> >>> :9
> >>>
> >>> Sometimes at the town food fairs someone will roast whole hogs. They're
> >>> the
> >>> BEST! Tip: get your meat off the hog wearing shades!
> >>>
> >>> Never tried alligator either but I know a restaurant that makes it.
> >>>
> >>> Best,
> >>>
> >>> Andy
> >>>
> >> Like they say, it tastes like chicken. Only more moist and tender.
> >>
> >>
> >> Becca
> >>
> >
> > Sorry to disagree, but bunny tastes like bunny.
> >
> > Truly!
> >
>
> That is true, but we were talking about alligator. I apologize for
> switching gears in the middle of the conversation.

Oops! I missed that, sorry. ;-)

>
> BTW, I am proud of how well you are doing on your diet. I could do well
> if I would behave myself. <g>
>
>
> Becca

Tis been slow but steady. <sigh> 10 months at this now. Weight loss has
speeded up a bit now that I've cut to one meal per day...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> Becca > wrote:
>
>
>> BTW, I am proud of how well you are doing on your diet. I could do well
>> if I would behave myself. <g>
>>
>>
>> Becca
>>
>
> Tis been slow but steady. <sigh> 10 months at this now. Weight loss has
> speeded up a bit now that I've cut to one meal per day...
>

If I knew any secrets I would share them with ya. I am doing the
elliptical twice a day, doing aerobics in the morning, lifting weights
and doing floor exercises. It just means I can run to the refrigerator
a little faster. lol


Becca

Omelet > wrote in
news
> In article >,
> PeterL > wrote:
>

>> >
>> > Wild adult bunny tends to be a bit tough so slow cooking compliments
>> > them.
>>
>>
>>
>> http://tinyurl.com/d5hqvq
>>
>> and........
>>
>>
>>
http://www.taste.com.au/recipes/5034...ith+garlic+and
>> +rose mary
>>

>
> Honestly peter, these rabbits I shot were so strongly "herb" flavored,
> they went well with just plain tomato sauce with garlic, onions and
> mushrooms, and a bit of pepper. Anything else would have been overkill.


Yep, it's the same as some sheep we have over here. Theey are specifically
fed a diet of saltbush(?), which makes their flesh taste rather yummy :-)


>
> They were slow braised in the sauce on low for 2 hours, monitored to
> keep them from scorching. It's easy to scorch tomato sauce in cast iron.


YUM!!


I would have chucked some red wine in there as well :-)


>
> I still have a couple left and will experiment next with pressure
> cooking them in a stew with veggies, then using the resulting liquid to
> make a white sauce of some kind.



Use it in a rabbit pie :-)



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
Becca > wrote:

> Omelet wrote:
> > Becca > wrote:
> >
> >
> >> BTW, I am proud of how well you are doing on your diet. I could do well
> >> if I would behave myself. <g>
> >>
> >>
> >> Becca
> >>
> >
> > Tis been slow but steady. <sigh> 10 months at this now. Weight loss has
> > speeded up a bit now that I've cut to one meal per day...
> >
>
> If I knew any secrets I would share them with ya. I am doing the
> elliptical twice a day, doing aerobics in the morning, lifting weights
> and doing floor exercises. It just means I can run to the refrigerator
> a little faster. lol
>
>
> Becca

There are no secrets. <g> Diet and exercise...

<sigh>

Atkins fat fast works faster, but it's miserable!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
PeterL > wrote:

> > Honestly peter, these rabbits I shot were so strongly "herb" flavored,
> > they went well with just plain tomato sauce with garlic, onions and
> > mushrooms, and a bit of pepper. Anything else would have been overkill.
>
>
> Yep, it's the same as some sheep we have over here. Theey are specifically
> fed a diet of saltbush(?), which makes their flesh taste rather yummy :-)

I can imagine!
What they eat on graze can really influence meat flavor.
>
>
> >
> > They were slow braised in the sauce on low for 2 hours, monitored to
> > keep them from scorching. It's easy to scorch tomato sauce in cast iron.
>
>
> YUM!!
>
>
> I would have chucked some red wine in there as well :-)

Mm, I like that idea. I'll have to add some burgundy to the next batch.

>
>
> >
> > I still have a couple left and will experiment next with pressure
> > cooking them in a stew with veggies, then using the resulting liquid to
> > make a white sauce of some kind.
>
>
>
> Use it in a rabbit pie :-)

Nah. Still doing the low carb thing. ;-)
I'll eventually post "before and after" pics when I'm feeling brave!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.