French Rabbit

Well, the rabbit wasn't from France, but the preparation certainly was French. Liberally coat the rabbit pieces with Dijon mustard...I used a grainy type. Pan sear both sides. Make sure that you don't crowd the pan...you may need to do this in two batches as I did. Place seared rabbit on plate. Pour in about 1/4 cup of dry white wine and scrape up any browned bits. Then add a diced onion and cook until slightly brown about 4 minutes. Remove pan from heat and add 2-3 tablespoons flour and stir. Add the rest of the bottle of wine (ok, so maybe you've had a glass), stir and then add rabbit along with its juices. Simmer for about one hour until meat is tender. During this time, the sauce will thicken up. If it is too thick for your taste, just add a little more water. Serve with steamed rice or noodles. Garnish with parsley, if you like. Bon Appetit! Chef Kathy Dederich

Rabbit!

Well, yesterday I stopped to pick up my order from Pel-Freeze in Rogers, Arkansas. What a group of friendly people!!! Vicky, Anita & Kirk could not do enough for me. My carton of cut-up rabbit was ready for me when I arrived after my cook date and Kirk insisted on taking the box to my car. I know I certainly could have taken the 17 lb box on my own. Tomorrow, I will make what I am sure will be a wonderful meal using their fresh product. Look for more to come!