Braised Rabbit with GarlicPrep Time: 20 minutes
Cook Time: 2 hours
•3 tablespoons olive oil
•1 domestic rabbit or snowshoe hare, or 2 cottontails, cut into serving pieces
•1 large yellow onion, sliced into 1/4″ pieces from root to tip
•1 head of garlic, cloves whole but peeled
•Salt
•1/3 cup sherry vinegar
•1 bay leaf
•Black pepper
•1 cup peas
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1.Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.
2.Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly for about 2 hours.
3.When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread
Best Butterfly Chops1 -2 lbs deer loin chops, butterflied
~ chipotle seasoning
~ Italian dressing
Season the chops liberally with the chipotle seasoning. Rub seasoning into the meat.
Place chops in a zip lock bag and cover with the dressing.
Seal and refrigerate overnight.
Remove the chops and drain.
Heat grill to medium heat and add the chops.
Turn once during cooking leaving the middle slightly pink. No need of killing it again.
Remove and let set a minute.
*Serve with your favorite side dishes and enjoy!
In other words eat the critters before they get in the garden.
Al
