Rabbit stew
Sunday, November 9th, 2008 | Cooking
There are a number of dishes that you do not get to try out terribly often in this region, and while some might get you to wrinkle your nose in trepidation, like brain or snake, others may intrigue you as to their taste. So, it was with great anticipation that we prepared a rabbit stew. After digging around for a recipe for a while, we found one that marinated the rabbit in red wine overnight and cooked it in the oven for a good long while.
With a bit too much flash due to the late-night lighting conditions, this is the outcome of quite a few hours of cooking. Served with oven baked potatoes and ratatouille.
As to the taste, I will probably not return to rabbit in the near future. In my opinion, it tastes much like chicken without any overly distinguishing qualities.
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