New York City Chefs Daily Recipe for 11/15/2001 : Recipe for Rabbit Stew
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Rabbit Stew recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/15/2001 : Recipe for Rabbit Stew
"Rabbit Stew"

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"As we graze it grows"

1 1/2 pounds rabbit portions
1 1/4 cups dry white wine
1 tablespoon sherry vinegar
Several oregano sprigs
2 bay leaves
2 teaspoons paprika
6 tablespoons olive oil
6 baby onions, peeled and left whole
1 red chili, seeded and chopped fine
4 garlic cloves, sliced thin
2/3 cup chicken stock
Salt and freshly ground black pepper
Parsley sprigs for garnish

Put the rabbit in a bowl.  Add the wine, vinegar, oregano and bay leaves and toss together lightly. Cover and leave to marinate for several hours or overnight.  Drain the rabbit, reserving the marinade, and pat dry on kitchen paper. Heat the oil in a large sauté or frying pan.  Add the rabbit and fry on all sides until golden, then remove with a slotted spoon.  Fry the onions until beginning to color.  Remove the onions from the pan and add the chili, garlic and paprika. Cook stirring for about 1 minute.  Add the reserved marinade with the stock.  Season lightly.  Return the rabbit to the pan with the onions.  Bring to a boil, then reduce heat and cover.  Simmer very gently for about 45 minutes until the rabbit is tender.  Serve garnished with a few sprigs parsley. Serves 4.
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