I have a question about the recipe "Coq au Vin" from thirschfeld. I'm thinking about making this with rabbit, anything I should be mindful of beforehand?
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Sounds good. Do you plan on cooking it whole. That's pretty big. Maybe more liquid, more cooking time?
It would be great with rabbit. Commercially raised would be nice and tender while wild rabbit would have more tooth. Neither would take as long to cook either, well I take that back I don't know the size of you rabbit. The other thing I would consider is brining. Even though you are braising rabbit still can become dry and brining might prevent this. A 1/2 cup kosher salt 1/4 cup sugar mixed with 1/2 gallon of water the chilled before soaking the rabbit pieces for two hours should do
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