Ingredients Needed:
Elk and Deer Seasonings - available at JB's Wild Wyoming
1 tablespoon Elk Steak Seasoning (see above)
2 Rabbits (2-3 lbs each, cut into serving pieces
1 Quart chicken stock
1 Quart cold water
1/2 bottle red or white wine, dry
1 bouquet garni tied up in cheese cloth
(1 bay leaf, 1/4 teaspoon thyme), 3 cloves, 4 sprigs fresh parsley)
2 cups peas, fresh or frozen
3 stalks celery, cut in 1/2 inch slices
3 large leeks, cut in 1/2 inch slices (white part only)
2 dozen fresh or frozen baby white onions
3 sprigs dill, coarsely cut upInstructions:
Place rabbit pieces in a large kettle and add the stock, water, wine, Elk Steak Seasoning, and bouquet garni. Bring to a boil, skimming surface as needed to keep liquids clear. Lower hear and simmer, covered, until rabbit is almost tender, 1 hour or more. Add all remaining ingredients and continue simmering until vegetables are tender, about 25 minutes or more. Remove bouquet garni. Serve the rabbit on a heated platter surrounded by the vegetables lifted from the broth with a slotted spoon. Serve the broth separately in a bowl. Serves 6. Suggested accompaniments: French bread and buttered noodles. Thank you to the Hi Mountain Seasonings Company for this recipe. |
