[CH] Taos Rabbit
R.Solarion - Apollonius.Net (damis@apollonius.net)
Wed, 16 Feb 2000 16:45:36 -0600
Dear Chile-Heads - Here is an interesting recipe from today's Dallas
News. Buon Appetito! Roberto
*
TAOS RABBIT
1 rabbit (about 1.5 pounds), cut up, or 2 hind quarters
3 Tablespoons of all-purpose flour
1.5 teaspoons coarse salt (divided use)
3 Tablespoons of olive oil (divided use) [I would probably use more.]
1 large onion, diced
2 garlic cloves, chopped [I would probably use more.]
3.5 cups of chicken stock or reduced-fat chicken broth
1/4 cup of balsamic vinegar [I would probably substitute an
Italian-flavored vinegar, like Four Monks.]
1-2 teaspoons of chile powder
cayenne pepper to taste [My addtion here, probably also some black peppper.]
3 Tablespoons of cornmeal
1 (15-ounce) can of black beans, drained and rinsed
Chopped fresh flat-leaf parsley or cilantro
Blend together the flour and 1/2 teaspoon salt. Dredge the rabbit pieces
in the seasoned flour and set aside.
Heat 2 Tablespoons of the olive oil in a dutch over over medium-high heat.
Add the onion and saute until it is soft and golden brown, about 8 minutes.
Remove the onion to a small bowl and set aside.
Add the remaining tablespoon of olive oil to the pot along with the rabbit,
garlic, chicken stock, vinegar, chile powder and optional cayenne and black
pepper. Cover and simmer for 45 minutes.
Remove the lid and stir in the cornmeal and beans. Simmer for 10 minutes
until the sauce thickens. Taste and season with some or all of the
remaining salt, if necessary. Spoon the sauce and rabbit into warm bowls;
garnish with parsley or cilantro. Makes 4 to 6 servings.
NOTE : The newspaper doesn't say what to do with the sauteed onion. Why
would one remove it and set it aside?, I am thinking.
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"You cannot cook your meal in another man's pot."
Old Turkish Proverb
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