14 Madeira Island Rabbit-October 2016

Madeira Island Rabbit
Serves 6
Prep Time – 1 hour
Cook Time – 2 hours

1 whole rabbit – Cut 8 ways

Sifted flour – ½ cup
Salt and pepper to taste
Yellow Onion roughly chopped – 1 cup
Garlic – 6 cloves, smashed
Fennel – 1 cup sliced

Tomato Paste  4 ox

Madeira – 1 cup
Bay leaf – 1
Sliced Choriço Sausage-one cup
Baby carrots – 8 ounce
Small turnips, cut in half  – 8 ounce

Chicken or rabbit stock 1 quart

¼ cup finely chopped Parsley
Thyme sprigs – 3


Brown the sausage and reserve for later. Season the flour with salt and black pepper. Toss the rabbit parts in the flour and shake off excess. Heat a small amount of oil (not olive oil) to medium heat in the pot or Dutch oven. Add the rabbit pieces and lightly brown them on both sides. Remove the browned rabbit and reserve. Add the onions, fennel, and garlic and cook until lightly browned. Add 2 tablespoons tomato paste and pince. Deglaze the pan with Madeira and reduce by half.. Add the rabbit, sausage turnips, carrots, bay leaf, thyme sprigs and the stock. Gently simmer for 45 minutes to one hour. Garnish with reserved chopped parsley and serve.