An easy stew that uses protein-filled, lean rabbit meat and aromatic coriander to make a wonderful and tasty dinner. Chef Jonathan VanSleet serves this dish at MexiQ Kitchen and Draught in Astoria, New York. — Yasmin Fahr
Click here to see Rabbit, the Sustainable Meat Choice story.
1. Season rabbit, rub with mustard, cover with wine and marinate overnight. 2. Pre-heat oven to 350'. 3. Remove rabbit from marinade, lightly coat with flour, save marinade. 4. Heat olive oil in large pan and brown rabbit on all sides, set aside. 5. ...
When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.