pear brandy (white wine will also do, but the pear brandy is especially nice)
small bay leaf
a few sprigs of thyme
a pinch of ground mustard
salt & pepper
1.Cut the rabbit into manageable pieces.
2. Peel off most of the fat and put into some water with the liver and kidneys to make broth.
3.Put salt & pepper on the meat, then dredge the pieces of meat in flour and brown them in olive oil.
4. When the fat and organs have made a nice broth, remove them and add mustard, bay leaf (torn into 2 or 3 pieces) and thyme and pour over meat. If you like organ meat, chop the organs and add them to the meat.
5. Cook on low heat until the meat is tender (about 45 minutes).
I cooked rabbit tonight and served it with mashed potatoes; spinach freshly picked from the garden and steamed; and a fresh lettuce salad with dressing made from olive oil, cider vinegar, dried cranberries (sweetened), and garlic. Quick apple pie for dessert. It was a dinner whose memory I will cherish forever.
Quick apple pie:
Pour some whole wheat flour and a sprinkle of salt into a bowl. Cut in some butter. Add enough cold water to make a ball of dough. Roll the dough thin on a floured board and put it into a casserole dish or pie pan. Slice up some apples and arrange the slices on the dough. Sprinkle with cinnamon. Fold the dough up over the apple slices. Bake at 350 degrees F until apples are bubbling, crust looks done, and the kitchen smells heavenly.
I don't bother to measure anything. The whole operation (not including baking) takes about 5 minutes.