Little Rabbit Foo Foo
stuffin' 'em in his gob
Hoppin' through the forest
Little Rabbit Foo FooI've cooked a fair few of your friends
I've got something very special planned for you too
Slice shallots and crush garlic
Bone out the cuts of rabbit and save the carcass for the stock
Use the cuts to cover the bottom of a solid pan with a tight-fitting (and preferably heavy) lid
Lay the meat on top of the shallots and garlic (for a little extra umami I added the rabbit's heart)
Pour in olive oil (or goose/duck fat if you have it) until the meat is almost covered
Add some springs of Rosemary. Get the pan hot and then turn down the heat to the lowest possible setting, put the lid on.I added a glass of this really rank Zinfandel - A reminder that Ex Mrs SBW is not to be trusted in the wine section of a supermarket - to the stock pot with a couple of carrots and a stock cube. In it's defense the Zinfandel did sit well with the shallots adding a pleasing sweetness.
Once I'd reduced the stock to half a glass I added it to the pan, and that's it. Come back in three hours and test the meat with a fork.
This is the knife-less bit: if it's not falling off the bone, give it another hour, before testing again.
You could use the results as the basis for a cassoulet, or serve them with pasta, polenta or mashed potato.