I got this recipe from “The Silver Spoon” cook book. I’ve never cooked rabbit before but…Why not! So, I ordered a nice sized rabbit from Heritage Foods online and got to cooking.
Yup…That’s rabbit all right! Now, I changed the recipe a bit. First I cut up the rabbit, and browned it in the honey and olive oil.
The original recipe called for boiling the veggies individually in water. I couldn’t bring myself to do this, so I pan Roasted each vegetable until dente. Why?? More, rustic flavor! Also, I added a parsnip cause I had one left over in the kitchen.
I then combined the veggies with the rabbit.
Oven roasted everything until tender (about 50 minutes) and DAMN! that’s a great rustic Italian dish!
Rabbit W/Honey & Vegetables
6 Tbl spoons olive oil
1 Tbl spoon clear honey
1 Rabbit (cut into pieces)
5 Tbl spoons white vinegar
½ cup of peas
½ cup string beans
1 fresh sprig of Tarragon
Pre heat oven 400 degrees
Heat olive oil and honey in casserole
Brown Rabbit and set aside
Add vinegar, deglaze pan
Pan roast vegetables
*Combine Rabbit and veggies and roast in oven for 50 mins*