Rabbit "Two Ways" - Stewed Legs and Seared Loins

This ancient video footage (shot with the good old web cam) was original posted on my first blog LRN2cook.com. If you actually remember that website and/or this clip, you should win some sort of viewer loyalty award! I said should, so don’t get too excited. Anyway, while this clip doesn’t look that good, and my new voice-over is sketchy at best, it’s still a very nice recipe. If you’ve always wanted to try rabbit, this is the way to go.

Unless you are use to cutting up small animals, please have the butcher trim this rabbit into the individual pieces. Most rabbits are sold whole or by the half, like chicken. But, any meat shop that sells rabbit will have a butcher that will separate the legs and loin for you. As you’ll sorta see and somewhat hear in the video recipe, the key to this dish is the long stewed legs and the quick seared loins. Enjoy!

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1 rabbit, dressed (2 1/4 pound)
1 onion
1 celery rib
1/2 cup chopped San Marzano (or any canned plum) tomato
4 cloves garlic, sliced
salt and pepper
olive oil
4 tbl balsamic vinegar reduce by half
1/2 cup white wine
1 cup chicken stock or broth
1 tsp fennel seed
fresh parsley, chopped

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