A refreshing sauce of strawberries and mint provides a delicious contrast to the mild flavour of tender brazed rabbit. Preparation time, 10 minutes; Cooking time, 40 minutes. Makes four servings.
25 mL butter 2 tbsp
5 mL red wine vinegar 1 tsp
2 mL ground cinnamon 1/2 tsp
1 mL ground cloves 1/4 tsp
4 legs of rabbit, 2 front, 2 back 4
125 mL rabbit stock 1/2 cup
or chicken stock
125 mL dry white wine or apple juice 1/2 cup
500 mL strawberries, fresh 2 cups
or thawed frozen
3 to 4 sprigs of fresh peppermint 3 or 4
or 10 mL dried mint (2 tsp)
In a large skillet, over medium high heat, melt butter. Stir in vinegar, cinnamon and cloves. Add rabbit pieces and brown lightly on either side, about 5 to 7 minutes. Add stock and wine or apple juice. Bring mixture to a boil, then cover and reduce heat to simmer. Cook rabbit 30 minutes or until tender.
In blender or food processor fitted with metal blade, process strawberries and mint until smooth. Remove rabbit from skillet and transfer to serving platter; keep warm. Drain cooking liquid from skillet and add strawberry purée. Heat sauce over medium heat 3 to 5 minutes stirring continuously until warm - do not boil. Pour sauce over rabbit. Garnish with strawberry slices and mint, if desired.
From: Ontario Ministry of Agriculture and Food, 1987
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