Fish & Game Cookbook by Bonnie Scott

Author:Bonnie Scott
Language: eng
Format: mobi
ISBN: 9781484026908
Publisher: CreateSpace Independent Publishing Platform
Published: 2013-04-13T06:00:00+00:00

Stewing

Slow stewing tenderizes the meat and allows your seasonings and herbs to permeate the flesh. Flour and quickly brown the meat in olive or canola oil. Add liquid such as water, stock and wine. Add seasonings and simmer on a very low heat for at least two hours. Add vegetables the last hour of cooking.

Sautéing and Frying

Thin cuts of rabbit that are less than one inch thick can be sautéed. If the meat is from an older animal, pound the flesh with a mallet to tenderize it. You may dredge the pieces in flour or cook them without any coating.

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