[CH] Roberto's Rabbit
R.Solarion - Apollonius.Net (damis@apollonius.net)
Wed, 1 Mar 2000 19:15:47 -0600
Dear ChileHeads - Recently I sent a recipe called "Taos Rabbit." Well,
finally I got hold of a rabbit and made some today, varying the original
recipe here and there. This is "what's for dinner" for me tonight. Roberto
ROBERTO'S RABBIT
1 rabbit (about 2 pounds or 1 kilo), cut into pieces
1/3 cup of flour
1 teaspoon of salt
1/2 teaspoon of black pepper
olive oil
1 large yellow onion, diced
2 large cloves of garlic, minced
3 serrano peppers, thinly sliced
1/2 red bell pepper, seeded and diced
4 cups of chicken broth (32 ounces)
1/4 cup of red-wine vinegar
2 teaspoons of chile powder (substitute Ethiopian berberei if you like)
1/4 cup of yellow cornmeal
1 (15-ounce) can of black beans, rinsed and drained
about 1/4 cup of chopped cilantro
Mix together the flour, salt and black pepper and dredge the rabbit pieces,
coating them completely.
Heat about 1/4 cup of olive oil in a stewpot or dutch over over medium-high
heat. Add the onion and saute until it is soft and golden brown, about 10
minutes. Remove the onion to a bowl, and set it aside.
Add a bit more olive oil to the pot, and carefully brown the rabbit pieces
on both sides till golden brown. Remove the rabbit pieces to a plate. At
this point, you may find that some of the onion and flour have stuck to the
bottom of the pot and burned. I poured off the excess oil here and cleaned
the burned bits away before continuing.
Return the pot to the stove and add some more olive oil. Put the garlic
and peppers in the pot and saute briefly. Then add the chicken stock,
vinegar and chile powder (I used 1 teaspoon chile powder and 1 teaspoon
berberei). Sprinkle with a bit more salt and black pepper and bring to a
boil. Then add the rabbit pieces back to the pot, and reduce the heat to
medium. Cover and simmer for 45 minutes, stirring occasionally to make
sure that nothing is sticking to the bottom.
Remove the lid from the pot. Stir in the reserved sauteed onion, cornmeal
and black beans. Simmer uncovered for about 15 minutes until the sauce
thickens, stirring gently from time to time. Then remove the rabbit pieces
to a plate, and pour the sauce into a large bowl. In my case some of the
onions, beans and cornmeal had stuck to the bottom and burned, so pouring
it off rather than scraping it left the burned stuff in the pot.
Sprinkle the sauce with chopped cilantro and artfully position the rabbit
pieces on top of the sauce. Keep warm in the oven until needed. This
would serve a family of 3-4 people.
Buon Appetito!
##########################################################################
| "The cocktail party - as the name itself indicates - |
| was originally invented by dogs. |
| They are simply bottom-sniffings |
| raised to the rank of formal ceremonies." |
| Lawrence Durrell |
##########################################################################