Rabbit and Rice recope

Rabbit and Rice

This dish celebrates the fact that rabbit and rice were created for each other. Aim for a soupy consistency, the one that makes you doubt about using a fork.

  • A rabbit, cut in smallish pieces
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup of rice
  • 3 cups of water or chicken broth
  1. Sauté rabbit, onion and garlic in a generous amount of olive or vegetable oil over medium heat until you get a brown layer sticked to the bottom of the pan. Lower the heat and keep cooking until it darkens a bit more.
  2. Add half a cup of water or broth and you’ll witness a marvelous transformation as the layer disappears and gives way to a brown sauce that makes rabbit look much more appetizing.
  3. Let it reduce, add rice and stir well.
  4. Add water or broth and cook over medium heat for 15 minutes. Cover with a lid and let rest. Check every five minutes for the desired consistency. Serve.
Rabbit and Potatoes

Rabbit and Potatoes

My grandmother used to make this every Sunday with rabbits she raised herself. I know I’ll never achieve the perfection that comes from repetition.

  • 3 Rabbit thighs or a whole rabbit cut in pieces
  • 1 medium onion, finely chopped
  • Potatoes
  • Bay leaf
  • Olive oil
  1. Put everything in the pot with a pinch of salt and cook over medium-low heat. Stir once in a while, scraping the bottom of the pot.
  2. After 10 minutes, cover with a lid and cook for another 15-20 minutes.

Tips&Tricks:

  • As many stews, it tastes better the day after.
  • If you have any leftovers you want to freeze, eat all the potatoes, then freeze.