Rabbit Relax

rabbit

Two words, a friend of mine’ll get a little crazy.

“Bone broth.”

We have a box of it in the fridge.  (Yes, a box.) It came in handy this morning. I’ve got some rabbit quarters on the stove, cooking long and low and slow.  

Olive oil and garlic (the more of the latter the better), salt and pepper, fresh rosemary. They brown gently, front and back, getting a tan in the pan.  Some white wine extends the cook, quarter cup, turning those rabbit quarters every 20-30 minutes to avoid stickage.  Continue reading “Rabbit Relax”