Naturally, the thought of hunting got us dreaming of fall game, so we got this recipe from our supremely talented visiting chef David Bies. It’s not quail, but we’re sure you’ll like it!


Serves 6
Prep Time – 1 hour
Cook Time – 2 hours

Ingredients Needed:
3 whole rabbits – Butchered into 6 Thighs with legs attached, bone in 6 tenderloins
Remaining meat and bones for stock
Parsley – 1 bunch, leaves chopped and reserve stems
Thyme sprigs – 10
Yellow Onion roughly chopped - 1
Garlic – 6 cloves, smashed
Peeled Cippolini, pearl or any small onion – 1.5 #
Fennel – 1 bulb trimmed and split in 6 pieces
Baby carrots – 1 #
Small turnips, cut in half  – 1 #
Madeira – 1 cup
Whole butter – healthy knob
Bay leaf – 1
Sifted flour – ½ cup
Salt and pepper to taste
Dutch Oven or Large wide pot with lid – 6 qt. or larger
Wooden Spoon for cooking

Method:
Heat a small amount of oil (not olive oil) in the pot to medium heat. Add bones and slowly roast them until brown, careful not to burn them. Add garlic, chopped onion, parsley stems and thyme. Sweat ingredients for a few minutes to release the flavors. Add 5 qt. of water to cover the bones and simmer for 1 hour. Strain the broth. Discard the bones and Reserve the liquid (about 4 qt.). This is the Rabbit Stock.

Season the rabbit thighs and tenderloins with kosher salt and black pepper. Toss thighs and loins in AP Flour and shake off excess. Heat a small amount of oil (not olive oil) to medium heat in the pot or Dutch oven. Add the rabbit thighs and loins and lightly brown them on both sides. Remove the meat and reserve. Add the small onions and brown. Deglaze the pan with Madeira and reduce by half. Add a healthy knob of butter and the sifted flour. Cook for 5 minutes, stirring constantly. Add the rabbit thighs, turnips, carrots, fennel, bay leaf and the reserved Rabbit Stock. Gently simmer for 45 minutes to one hour. Add the tenderloins and simmer 5 minutes before serving. Garnish with reserved chopped parsley and serve.


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