footnote to the rabbit

what to do with the rest of the rabbit once you've run out of polenta?


rabbit pie! genius!

and just for texas, who says i never share my recipes, here is an excerpt from the angelo pellegrini book, from which the bunny came:

"Choose an older animal; cut him in small pieces and brown them. Salt and pepper to taste, add a large can of tomatoes, a cup of stock, and let the whole simmer until nearly done. During the last half-hour add a generous cup of red wine, two cups of black olives and the following condiment:
Mince six capers and enough parsley, rosemary, thyme, and sage to make a teaspoonful of each. Brown two cups of mushrooms in butter with two cloves of garlic and an onion chopped fine. Add the herbs and cook a minute longer. Add the whole to the stew, stir well, and complete the cooking. Remember that the herbs should cook no longer than about half an hour; so time the processes accordingly."