Wow ! That's a mouthful ! And that kind of sounds like a stuffy, fancy dinner, but it was really more like comfort food, and so delicious after a busy day.
We had to do some work with the bee hive, so I wanted something I could throw in the crock pot in the morning, and come back and finish up later. This rabbit dish fits the bill. The rest I just created out of ingredients on hand, and wanting to make a colorful plate. Honestly, the meat almost became unnecessary, the side dishes were really the star of the meal for this Sunday dinner.
Drunken Rabbit with Red Quinoa Risotto and Hominy Spinach Puree
For the rabbit:
1 large onion, cut in quarters
4 cloves garlic, peeled and smashed
5-6 sprigs fresh thyme
salt and pepper
1 bottle red wine (I used a sweet red wine)
Hominy Spinach Puree
4 tablespoons butter
4 cloves garlic, minced
1 large can white hominy, drained except for 1/2 cup of liquid
2 cups fresh spinach, stems removed
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 cloves garlic, minced
5 scallions, chopped
1 cup red quinoa
1/2 cup braising liquid from rabbit
4 cups beef or pork stock
1/2 cup grated parmesan cheese
Start the stock simmering in a small sauce pan. Saute garlic and onions in butter. Add quinoa, and stir until butter is complete absorbed. Add braising liquid, and reduce until liquid is gone. Add stock 1 cup at a time, stirring constantly, and reducing until completely absorbed with each addition. Quinoa is cooked when is starts to break apart into little curls. After all the stock is absorbed, stir in cheese.