Wabbit!

There’s a great farmer’s market right by our house every Saturday and we walk to it pretty often. It’s bountiful with veggies this time of year, but my favorite vendor is a ranch that sells trained horses and ranch dogs, and also offers their own ethically and sustainably-raised lamb, pork, duck eggs, and... rabbit. I pick up a rabbit every now and then and let Jonathan choose a recipe for me to cook it up. He brings over some local beer and we make an afternoon of it. Here’s the latest:

Rabbit Fricassee

Originally a French stew (etymology is debatable), it makes sense that fricassee is often Cajun-flavored when served in the U.S. This one builds off a flavorful roux and lots of Creole spices to make a bold, but not overpowering dish. Lot’s of tomato, garlic, onions, bell peppers, and celery are braised in the tasty sauce along with the rabbit. Very tasty, I served it over a simple rice pilaf.