Kayzie's Rabbit Recipe
Ingredients
| Rabbit - 1 3-4 pound, frying | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Large | |
| Rosemary | 1/2 Teaspoon | |
| Fennel seeds | 1/2 Teaspoon | |
| Seasoned salt | 1/2 Teaspoon | |
| Garlic | 8 Clove (5gm) | |
| Onion - 1 large, sliced thin | ||
| Carrots - 4 small, sliced thin | ||
| Bay leaves | 2 | |
| Bacon - 1/4 pound, thick-sliced | ||
| Shiitake mushrooms | 1 Cup (16 tbs), sliced | |
| Chicken stock | 2 Cup (16 tbs) | |
Directions
GETTING READY
1. Mix 1/2 cup olive oil, lemon juice, rosemary, fennel, salt, and garlic in a large bowl.
2. Add onions and carrots.
3. Spread 1/2 of vegetable mixture on bottom of a roasting pan.
4. Place rabbit pieces on top.
5. Top with remaining vegetable mixture.
6. Place bay leaves on top.
7. Cover pan and place in refrigerator for 2 days.
8. Sprinkle with olive oil daily.
MAKING
9. Remove rabbit from vegetable mixture, and save the vegetables.
10. Slice bacon into bite-size pieces and brown in a large skillet.
11. Add 1/2 cup olive oil to skillet and brown rabbit pieces well on all sides.
12. Remove and set aside.
13. Drain vegetable mixture.
14. Place vegetables in hot skillet and lightly brown.
15. Add rabbit back into skillet, cover with chicken stock, heat to a simmer.
16. Cover and cook for 1 1/2 hours, or until very tender.
SERVING
17. Serve at once.
1. Mix 1/2 cup olive oil, lemon juice, rosemary, fennel, salt, and garlic in a large bowl.
2. Add onions and carrots.
3. Spread 1/2 of vegetable mixture on bottom of a roasting pan.
4. Place rabbit pieces on top.
5. Top with remaining vegetable mixture.
6. Place bay leaves on top.
7. Cover pan and place in refrigerator for 2 days.
8. Sprinkle with olive oil daily.
MAKING
9. Remove rabbit from vegetable mixture, and save the vegetables.
10. Slice bacon into bite-size pieces and brown in a large skillet.
11. Add 1/2 cup olive oil to skillet and brown rabbit pieces well on all sides.
12. Remove and set aside.
13. Drain vegetable mixture.
14. Place vegetables in hot skillet and lightly brown.
15. Add rabbit back into skillet, cover with chicken stock, heat to a simmer.
16. Cover and cook for 1 1/2 hours, or until very tender.
SERVING
17. Serve at once.
Chef
