Braised Rabbit

Braised Rabbit

Ingredients:
1 (3-pound) rabbit, cut into quarters
1/4 cup olive oil
1 large onion, sliced
3 cloves garlic, minced
2 cups homemade chicken stock
1 tablespoon fresh chopped thyme
1 bay leaf
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Juice of 1 lemon
Freshly ground black pepper, to taste

Directions:
Heat the olive oil in a large skillet over medium heat and add the rabbit pieces.
Brown on all sides, remove from pan and set aside.
Add the onions and garlic and cook until tender, about 3 minutes.
Add the stock, thyme and bay leaf. Put the rabbit back in the pan and bring to a
boil. Season with freshly ground black pepper to taste.
Reduce heat and simmer for 35-40 minutes until tender. Remove rabbit from
pan and add cornstarch mixture. Simmer for 5 minutes while whisking. Stir in
the lemon juice.
To serve, plate the rabbit and pour the pan sauce over top.
Filet of Ostrich With Mixed Mushrooms
Serves 6
Ostrich is very similar to beef in texture, but is leaner so it’s lower in fat. You
can get it at a local butcher, but it might be a bit more expensive than beef. While it
may not be something you’ll eat everyday, it’s definitely worth trying, especially in
this flavorful recipe with mushrooms.