Coe Lewis, AJ Machado, Jim McInnes, Chris Cantore, Meryl Klemow, Cha Cha Harlow, Robin Roth, Rick Lawrence. Brent Winterble, Mike Slater, Mark Larson, Dana DiDonato, Jayson Prim
Ken Leighton 2:37 p.m., Jan. 28
This is a dish from my youth. Rabbit has been a staple "camp pot" meat for centuries -- <em>hassenpfeferr </em>(peppered rabbit stew) is a popular dish. It used to be that many grocers here in San Diego County would stock frozen rabbit (the only one I know of now is Ralph's) for cooking, and only in the spring. Being that rabbit is expensive to buy frozen (or if you go out and pick off one with your trusty .22LR or shotgun, you can only do so with a hunting license), this is a dish that should be saved for special occasions.
That being said, here we go.
1) In marinade container, combine wine, garlic, ginger, and soy sauce.
2) If using rabbit bought from grocer's, make sure it is defrosted throughly (they will sell it quartered), then place quarters into marinade container.
3) Allow marinade to work it's magic for 12 hours in the fridge.
4) When it's time to grill, remove rabbit quarters from marinade, place on grill and cook for .30-45 minutes on each side. Please cook through, so that no pink is left.
5) Ditch excess marinade, serve with egg noodles and peas.
6) A light-flavored wine or beer is best with this dish.
Added Saturday, July 3, 2010