Cookbook 47, Recipe 1, (total 97)
My Aunt tricked me into eating a rabbit I liked when I was little. I saw rabbit for sale at the farmers market this week and thought it might be a good opportunity to try it again under better circumstances. I've decided it's OK to have this hang up. I apologized to Atilda & Earl (my pet cats for those of you who don't know) throughout the meal and promised them I would never do it again.
Did I like it? Flavor - great. Emotion - guilt. I couldn't get over thinking about eating a pet long enough to enjoy the flavor and as Stephen pointed out - it would be rude to kill and animal to eat and then not eat it just because I feel guilty. I had to tell myself - it's not pinky, it's not brownie, it's not newton...
Recipe: Heat 2T olive oil and 2 T butter in a dutch oven. Add a cut up 2.5 lb rabbit add salt and pepper and cook until brown. Remove from pot and add 1 chopped onion, 2 chopped stalks of celery, 1 chopped green pepper and 1 chopped clove of garlic. Cook until onion is browned. Add 1.5 cans of tomatoes a little tomato paste, 1 spring of fresh rosemary and 1 cup white wine. Cook over low heat 30 minutes uncovered. Add rabbit to sauce and cook covered for 45 minutes.
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