a peculiar easter tradition

easter dinner at the raynor ganan household consists of braised rabbit. when i tell this to people, i usually receive a stern verbal belabouring but you guys are my good friends and because we are good friends, i would like to share with you my very old° family recipe for cooking lagomorphs.

oma’s braised rabbit (4 servings)

• 3 tablespoons olive oil
• 1 whole skinned rabbit, cut into small pieces
• salt
• freshly ground black pepper
• 1 cup thinly diced onions
• 1/4 cup dried mushrooms
• 1 tablespoon garlic powder
• 1.5 cups beef broth
• flour

in a large pan with lid, heat the oil. season each piece of rabbit with salt and pepper and garlic. lay the rabbit in the oil and brown for 4 or 5 minutes on each side, or until dark brown. remove rabbit and set aside. add the onions. season with salt and pepper. sauté for 2 or 3 minutes or until tender. boil beef broth and put in mushrooms. return rabbit to pan, add broth mixture and cover. simmer until tender. remove rabbit and debone. lightly thicken broth with flour and water. return rabbit to pan and simmer for 5 minutes. serve with red cabbage and spätzle.