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Rabbit cooked two ways with hill country peach and tequila sauce
*
You can sub whole chickens for the rabbit 
Makes 2 servings
one 1 pound rabbit For the marinade
1 medium onoin diced
8 sprigs crushed parsley
4 cloves garlic skinned and crushed
1 branch fresh rosemary
1 teaspoon crushed black peppercorns
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups riesling
For the stock.
1 tablespoon tomato paste
5 5 cups chicken stock
2 tablespoons oil
For the sauce.
2 tablespoons butter
1 chopped onion
4 very ripe peached, pitted and peeled
1 teaspoon seeded and chopped fresh jalenenoes
3 cups rabbit stock
pinch of sugar
1 tablespoon rice wine vinager
1 cup riesling
3 onces of Tequila
salt to taste
1 teaspoon arrowroot.
To prepare your rabbit remove the hind and front legs from the carcass and keep aside to marinate. Remove the back loin from the carcass and trim out all excess fat, skin and silver skin. Wrap well and set aside. Keep all bones and trimmings for use in the sauce. Mix the marinade ingredients and place the rabbit legs in the marnade. Let marinate for 24 hours in the refridgerator. Remove the meat from the marinade and pat dry. Make a rabbit stock by browning the bones and trimmings in a 400f oven. Then add the vegetables from the marinade. Add the the tomato paste, mix well and continue to roast for 15 minutes more. Add the liqiud from the marinade plus the chickon stock. Let simmer 1 hour then strain the stock. Ina heated braising skillet, heat the oil, then brown the raddit legs. Remove the legs and the fat from the skillet.Melt the butter in the skillet. Over medium heat cook the onions, peaches and jalipenos, stirring ,2/3 minutes. Add the rabbit legs, stock, sugar, vinager, wine , tequila and salt, cover and braise in a pre heated 400f oven for about 45 minuts.Then romove the the front legs and cook the hind legs 15 minutes more. Remove all the meat from the sauce. pour the liquid into a blender and mix well. Bring to a boil in a small sauce pan and thicken with the arrowroot. Place the legs on a serving platter and pour the sauce over them. Take the loins and season with S&P and grill over a medium fire. Slice and garnish the legs with the loin pieces.
If this sounds a little complicated, just think about the steps you use when preparing something like
coq au vin
enjoy
