Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Garlic Rabbit
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- #34083
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 pounds rabbit, cut up
3 tablespoons white wine vinegar
1 tablespoon flour
salt and pepper
2 whole heads garlic
6 tablespoons olive oil
1 cup white wine or dry sherry
directions
Marinate the rabbit overnight in the white wine vinegar (this makes the flesh taste more mild, although with domestically raised rabbit it is not necessary).
Pat dry. Roll pieces in flour seasoned with salt and pepper.
Heat oil in a large skillet. Brown the meat on both sides lightly. Add the garlic cloves and fry together for a few minutes.
Stir in wine or sherry to deglaze the pan. Cover and simmer on VERY low heat about 40 minutes, until the meat is very tender and the liquid is nearly evaporated. Strain the remaining liquid to serve as sauce.
Serve with fried or roasted potatoes.
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nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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