A long time, let’s say, about ten years ago, I remember it was possible to buy a whole rabbit (about 2.5 pounds) at CM for about $15-20. Since then the price for it went up every year. So, I ignored the rabbit meat recently until my friend from California noticed a box with frozen cut-up rabbit by Pel-Freez at H-E-B for $8.99 per pound. He said this price was unbelievable. I watched him getting a few boxes of rabbit home every time he visited Austin and thought maybe I should also revisit my rabbit recipes.
I got a box with 8 portions of meat for $28 and decided to make an Alsatian version with Riesling, which is pretty elaborate. It includes making based on wine marinade, marinating the meat overnight, making a rabbit stock and a special sauce, etc. It happened so I became very busy right at the moment when my rabbit was completely thawed and ready to cook. I closed my French cookbook with the complicated recipe and made a lazy version, the one that requires the least amount of work and time in the kitchen. It was served with a glass of good brut only (lazy!), but of course, there are many choices for side dishes including spaetzle, pasta, vegetables, etc.
Wine, Stock, and Two Steaming Portions of Sauce
Wine. I used a blend of Moscato, Gewürztraminer, and Riesling. Any fruity, unoaked white with a touch of sweetness will work, including sparkling and frizzante style wines. Avoid extra dry wines or reduce their amount if there is no choice.
Stock. I used organic store-bought chicken stock (lazy!). Veal stock without any pronounced flavor is the best here. If you have veal demi, use it diluted five times. It must be a stock, not a broth if you want to get a velvety lip-smacking sauce when it cooked down at the end. There shouldn’t be any salt in it.
Additional Flavor and Texture Enhancements. I added Sirop de Liège to my sauce to balance the tartness of wine. It can be substituted with prunes or plum paste, which is more available. Simply chop 4-5 prunes and add them to the strained stock when cooking it down. You can remove and discard them before serving the sauce or serve with them on the side. Finishing the sauce with a tablespoon or two of butter or heavy cream is also a very classic French technique. Do it right before serving. Fatty dairy products help to round all flavors and keep the sauce from forming a skin on the surface of the sauce when it cools down on the plate. Serve on hot plates!