Who Framed Roger Rabbit"
It may sound sinful to eat a rabbit, but try to remember that this tasty critter was never a wisecracking cartoon character. Now dig in, it's too good to resist!
You will need:
- 1-one to two lb. rabbit, cut into pieces
- 1 bottle tasty red wine
- 3 Tbsp. olive oil
- 1 whole sprig fresh rosemary
- 4 whole fresh sage leaves
- 6 cloves garlic
- 1/2-tsp. fresh ground black pepper
- 1/2-tsp. salt, plus more to taste
- 1/2-tsp. freshly grated nutmeg
- 1-28 oz can Italian tomatoes with juice
- 1 basket pearl onions, peeled (or 2 cups frozen pearl onions)
- 2 cups diced new potatoes
- 3-4 large carrots, diced
- 2 bay leaves
- 2 Tbsp. toasted pine nuts
- your lucky rabbit's foot
1. Cover rabbit with red wine and refrigerate anywhere from 20 minutes to overnight.
2. In a large nonstick skillet or Dutch oven, heat oil over medium heat; add rosemary, sage, and garlic and stir until the garlic is golden; about 3 minutes. Remove the herbs and garlic and chop finely when cool. Set aside.
3. Raise the heat to medium-high and add the rabbit (drain it and pat it dry first) and saute until lightly golden, about 5 minutes per side. Add 1-cup red wine, black pepper, salt, and nutmeg. Add the chopped tomatoes, onions, potatoes, and carrots.
4. Reduce the heat to low. Add the bay leaves and the reserved herb-garlic mixture. Cover the pan and gently simmer the stew for 30-45 minutes, or until the potatoes and carrots are soft and the rabbit falls gently from the bone.
5. Serve in bowls with plenty of hot crusty bread and garnish with toasted pine nuts.
6. Explain to your guests that you can't guarantee their safety against falling pianos and anvils unless they are in the kitchen, near the sink, and preferably doing the dishes.