Drunken Rabbit, Quail or Pheasant
By Peggi Anne Tebben cookiequeen
Where I live, we eat alot of wild game. Being tired of the same old thing, I searched recipes & did some modifying(as I do on all my recipes) & came up with a recipe of my own.You could also use this on chicken or whatever. There is rabbit, quail & pheasant in this pan. We had a big crew that day. I also threw some Morel mushrooms in this one.
3 - 4 lb
rabbit, quail , pheasant, etc, cut up in pieces like a chicken
fresh lemon juice
grated lemon rind
garlic, minced or pressed
fennel seeds (crushed)
2 -3 Tbsp
butter or margarine
madeira or dry sherry
celery & onions, chopped (optional)
*i use 3 cups of water to 3 chicken bullion cubes in place of broth, if i don't have it
11. Rinse rabbit or other wild meats and pat dry. Place into deep bowl or plastic bag. Set aside.
Note: I have a vacuum bowl espacially for marinating with my food saver vacuum sealer. I use this & only have to let it marinate for about 30 min. in this instead of 24 hrs.
2Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary and fennel. Pour over rabbit in bowl. Cover and refrigerate for 24 hrs (if possible)
6Drain, reserving marinade, and place meat pieces on waxed paper, Sprinkle on both sides with salt black pepper and flour. I just use my batter pro.
11Add broth. Boil and scrape pan clean. I also use the left over marinade in the gravy at this time.
14It should have made it's own gravy without having to thicken, but, if it should need thickening just add a little cornstarch mixed with cold water & gently distribute in pan to thicken. The same if it is too thick, just add some water & gently distribute in pan. Remove bay leaf & discard.