Wheels Edition March 18th,
2016
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lightly golden brown. Add garlic and oregano and keep cooking for about 10 minutes, then add wine and water. Cover and cook, add more wine and touch of water, if needed, until rabbit is tender. Should take about 1 hour depending on the size of the rabbit pieces. Be careful not to let all the moisture evaporate, there should always be sauce at the bottom of the pan, which you will pour over the rabbit pieces when serving. Option: if you like, you can marinate the rabbit overnight in white wine, lemon, olive oil, with aromatic vegetables and seasoning, before cooking to help tenderize the meat. Wine pairing: since it is a mild- tasting and lean meat, I’d recommend a light-bodied wine that wouldn’t overpower it, such as Pinot Noir or a white Rhone-style wine.
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J. Roch Lalande CEO
EmbroidMe Ottawa 100 Schneider Rd. Unit#3 Kanata, Ontario K2K 1Y2
roch@embroidmeottawa.ca
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BOUNDER MAGAZINE 29
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