Rabbit meat is leaner than most meats, including chicken. It is a well-loved ingredient throughout the world, but has not gained much popularity here in the United States.

INGREDIENTS

• 1 (3–5 pound) rabbit, cut into serving pieces
• 2 cups white wine
• 1 cup Dijon mustard
• 2 bay leaves, crushed
• 1 teaspoon thyme
• 3 tablespoons peanut oil
• ¼ cup cognac or brandy
• 1 cup chicken stock

1. Combine rabbit, wine, mustard, bay leaves, and thyme in a large plastic zipper-top bag. Rub marinade into the meat and refrigerate for at least 3 hours, or overnight.

2. Heat a large cast iron skillet over high heat. Add peanut oil, remove rabbit from marinade, and brown on all sides.

3. Add marinade, cognac, stock, reduce heat to low, cover and simmer for 1 hour, until tender.

SERVES 4

• 603 calories
• 18 g fat
• 15 g carbohydrates
• 74 g protein
• 1,843 mg sodium
• < 1 g fiber