Either store-bought or wild rabbits will work with this recipe; if you use wild bunnies, I'd suggest cottontails and snowshoe hares. You could also make this dish using chicken, pheasant, partridges, wild turkey or grouse. The quality of the vinegar and garlic matter. I use sherry vinegar, and I urge you to use it if possible, but a good cider, white wine or even malt vinegar would be alternates. Home-grown garlic is best, as it will often be less harsh and have larger cloves than regular garlic, but any garlic will work.
Course: Main Course
Author: Hank Shaw
1domestic rabbit or snowshoe hareor 2 cottontails, cut into serving pieces
1large yellow onion,sliced into 1/4" pieces from root to tip
1head of garlic,cloves whole but peeled
Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.
Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly for about 2 hours.
When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread.
Once made, you can keep this in the fridge for a week or so, but it will become more vinegary each day -- and the peas will turn army green.