Tom Valenti's Soups, Stews, and One-Pot Meals by Tom Valenti

Author:Tom Valenti
Language: eng
Format: epub
Publisher: Scribner

Rabbit Stew with Marjoram and Vermouth

Serves 6

Cooking or eating rabbit may be a leap of faith for some of you, but it’s a leap I encourage you to take. I always have rabbit on my restaurant menu for those who appreciate its lean meat, which is especially well suited to stewing. Here, rabbit is paired with marjoram and vermouth, best known as the key component of a martini, whose botanical components (it’s made from flowers and seeds) are the perfect match for the delicate flavor and texture of rabbit.

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