Serves: 4
Total Calories: 240

3 pounds rabbits cut into 10 pieces (ask the butcher to do it for you)
3/4 cup kosher salt
3 tablespoons honey
water
2 tablespoons olive oil (and more as necessary)
1/2 cup oat flour
1/4 cup diced nitrite free bacon (abot 2 slices)
1 medium red onion cut into very thin slices vertically
2 large cloves garlic minced
1/2 cup low salt chicken broth
1 1/2 cups red wine
1 tablespoon tomato paste
1/4 cup chopped fresh parsley divided
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried marjoram
salt and pepper

Place rabbit pieces in a large bowl. Sprinkle salt and honey over them. Add water just to cover. Toss, coating all pieces. Cover bowl and refrigerate for 1 hour. This will ten derize the meat. Drain and pat dry. Preheat oven to 325 degrees. Heat olive oil in large heavy oven-safe casserole over medium-high heat. Put oat flour in a zip lock bag. Add a few pieces of rabbit at a time and shake to cover. Remove from bag and shake off all excess flour. When olive oil is really hot and starting to ripple, add a few pieces of rabbit to the casserole and cook until browned on both sides (about 3 or 4 minutes per side), then remove to a plate. Once you’ve browned all the rabbit pieces and removed them all from the casserole, reduce heat, add the bacon, and fry until crispy. Add the onion and garlic and cook, stirring until softened. Add the chicken broth and deglaze the pan by scraping up any brown bits that may have stuck to the bottom. Add the wine and tomato paste and bring to a simmer. Add the herbs, reserving half the chopped parsley for later. Add salt and pepper to taste. Add the rabbit to the pot, and spoon some of the onions and broth over the pieces. Cover the casserole and cook 2 hours until tender. Serve over Polenta sprinkled with a little parsley and eat with a light green salad.

Nutritional Facts:

Serves: 4
Total Calories: 240
Calories from Fat: 71

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