Rabbit Dry or moist? Furred game is very high in protein but quite low in lipids (fat). So here are some tips for keeping game moist: Lard the meat with little pieces of pork fat; stuff the animal with a fat forcemeat or stuffing; baste frequently; wrap in caul fat; dot with butter or brush with oil; cover entirely with broth, etc. All ways to make your guests exclaim, "How moist!" Cooking People have a tendency to overcook rabbit: too often they wait until the meat is completely falling off the bone, but this is a bad habit. The meat next to the bone should still be slightly pink. If your guests say, "It's undercooked. Were we too early?" as they pick at the meat on their plate, you can always ask them, "How do you eat your lamb?" Rabbit with Cherries Preparation time: 10 minutes Marinating time: 24 hours Cooking time: 1 hour Cost: Reasonable Difficulty: Very easy Note: This dish can be served on its own, or accompanied by a rice pilaf. Ingredients for 6 people 1 rabbit or hare 750 ml (3 cups) white wine 10 ml (2 tsp.) wine vinegar 1 celery stalk 1 large onion 12 small white spring onions 200 g (7 oz.) smoked bacon 300 g (10 oz.) pitted cherries Preparation Make the marinade with the white wine and vinegar; cut the onion and celery into julienne strips and add to the marinade; season with salt, pepper and nutmeg; marinate the rabbit, covered, in the refrigerator for 24 hours; in a casserole or Dutch oven, fry the bacon, cut into little pieces, with the small onions; add the rabbit with its marinade and vegetables; cover and let simmer over low heat for 50 minutes; add the pitted cherries; continue cooking for 10 minutes longer and serve. The Worldwide Gourmet Home / Mission Statement / Our Products / Sales Locations New Products / Great Recipes / News / Contact Us © www.lamaisondugibier.com All Rights Reserved.. La Maison du Gibier 2002 info@lamaisondugibier.com