Drunken Rabbit Quail Or Pheasant Recipes

DRUNKEN RABBIT, QUAIL OR PHEASANT

Steps:

• 1. 1. Rinse rabbit or other wild meats and pat dry. Place into deep bowl or plastic bag. Set aside. Note: I have a vacuum bowl espacially for marinating with my food saver vacuum sealer. I use this & only have to let it marinate for about 30 min. in this instead of 24 hrs.
• 2. Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary and fennel. Pour over rabbit in bowl. Cover and refrigerate for 24 hrs (if possible)
• 3. If vacuuming, leave out on counter for 30 min.
• 4. Invert vacuum bowl after 15 minutes.
• 5. Heat butter in heavy skillet.
• 6. Drain, reserving marinade, and place meat pieces on waxed paper, Sprinkle on both sides with salt black pepper and flour. I just use my batter pro.
• 7. Place meat in skillet & brown on first side.
• 8. Turn meat over & brown until golden.
• 9. Transfer to deep casserole or if you do a larger batch use a big cake pan.
• 10. Add Madeira or sherry to drippins' in skillet. Heat to boiling.
• 11. Add broth. Boil and scrape pan clean. I also use the left over marinade in the gravy at this time.
• 12. Pour over rabbit. Add bay leaf, celery & onions (optional)
• 13. Cover and bake at 350°F for 1 1/2 to 2 hrs. or until rabbit is very tender.
• 14. It should have made it's own gravy without having to thicken, but, if it should need thickening just add a little cornstarch mixed with cold water & gently distribute in pan to thicken. The same if it is too thick, just add some water & gently distribute in pan. Remove bay leaf & discard.
• 15. Good served with: Mashed potatoes or hot cooked wild rice, or corn on the cob, if you like. Don't forget the homemade hot rolls.https://www.justapinch.com/recipe/cookiequeen/peggis-yeast-rolls/other-bread?k=yeast+rolls&fc%5B0%5D=0&p=3&o=r Also goes well with https://www.justapinch.com/recipe/cookiequeen/fried-yellow-summer-squash/vegetable?k=fried+yellow+summer+squash&p=1&o=r