Lynn's Rabbit Enchiladas
1 x Rabbit, cut up
3 tbl Oil, olive
1/4 cup Fennel, fresh, sliced
2 tbl Garlic, chopped
1 cup Onions, Sweet, sliced
2 tbl Tomato Paste
1/2 cup Wine, White dry
1/2 cup Stock, chicken
1 cup Tomatoes, diced
9 oz Olives, Green, pitted sliced (jar)
3 tbl Parsley, fresh, chopped
1 cup Flour
1 1/2 tsp Baking flour
1/2 tbl Sugar
1/2 tsp Salt
2 tbl Thyme, dried
2 tbl Butter
1/2 cup Milk
1 x Egg, beaten with
1 tsp -water
Method :
Brown rabbit in heated olive oil. Add the garlic, sweet onions, and fennel.
Saute until onions are translucent. Add the wine and tomato paste, cook over low
heat until the sauce is reduced by half. Add the tomatoes, chicken stock and
olives. Simmer in a 350 degree over for 1 1/2 hours. Add more stock to the sauce
as needed. Cool the rabbit and remove the meat from the bones. Dice into chunks
and add fresh parsley. Season with salt and pepper. Keep chilled. =) Dough
(= In a large mixing bowl, make the dough by combing flour, baking powder salt,
sugar, thyme and 1 tablespoon parsley.
Incorporate butter and milk into the dough. Form into a ball and let rest for 20
minutes. Roll out the dough 1/8 inch think and cut 4 inch circles.
Spoon rabbit mixture into the middle of each circle and fold over. Seal sides
and top with egg wash. Bake at 450 degrees until golden.
Always know in your heart that you are far bigger than anything
that can happen to you.
- Dan Zadra