cider braised rabbit with anise black quinoa

Vegetarianism is a practice that should influence your daily eating habits, but for those special occasions there truly is no replacement for a prime cut of meat. Streaky bacon and dark-gilled mushrooms coddle the natural flavors of the rabbit, while pumpkin-based vegetable stock, organic hard cider and juniper berries provide depth and uniqueness to this woodland critter. I chose black quinoa for its color, substantial crunch and brisk flavor, complimented by the star anise. If you're not a quinoa fan, however, wild rice will also work well here.

This dish in its entirety is reminiscent of lying down in the middle of a wooded area, idly soaking in the surroundings. Utilize all five senses when consuming and be sure to save the bones for a hardy stock. Rabbit recipe courtesy of Delia Online. Serves 4 generously.

Ingredients:

Rabbit in Cider:
4 lbs rabbit, jointed
2 T butter
1 T olive oil
1 large onion, chopped
1 garlic clove, crushed
8 oz streaky bacon
1 T flour, heaping
1 C vegetable stocked
1 C hard cider
1 fresh sprig thyme, or 1 tsp dried
6 juniper berries, crushed
8 oz dark-gilled mushrooms, stemmed and sliced.
Salt & pepper

Quinoa:
1 C black quinoa
1 C vegetable stock
2 star anise
1 clove garlic, minced
1/4 C chopped walnuts
1 fresh sprig rosemary
Salt & pepper

Heat a skillet on high for 3 minutes. Add the butter, then the oil. Brown the rabbit parts quickly. Use tongs to hold any pink parts against the skillet until darkened. Do not crowd the pan.

Remove rabbit parts and reduce heat to medium. Add the bacon, onions and garlic. Stir and cook for about 10 minutes.

Sprinkle in the flour, stir and cook for 2 minutes. Gradually add in the stock and cider and stir. At this point, place the rabbit joints back in the skillet. Add the thyme and juniper berries. Bring everything to a simmer, then add the sliced mushrooms and season with salt and pepper. Cover and simmer until the rabbit is tender, about an hour.

While the rabbit is cooking, make the quinoa. Bring 3/4 cups water and the stock to a boil. Add the quinoa, star anise and salt. Cover and cook for 20 minutes, or until the liquid is absorbed. Drain the quinoa and add the garlic, walnuts and rosemary. Season with salt and pepper.

Garnish each plate with a variety of rabbit joints and a generous serving of quinoa. Ladle sauce over the rabbit.