Be vewy, vewy quiet...

Last week, on Veteran's Day, Todd and I went pheasant hunting.  Well, Todd did.  I didn't have a license so I just followed along.

We saw just about everything but a pheasant.

We saw a hawk feather...

And a snake skin...

And a dog pooping...  I had to include this one because look at him!  I love how his tongue's out like he's just so nonchalant...

Todd also spotted an eagle...

...flying overhead...

I liked this picture of Todd with the mountains in front of him...

Then Todd saw a rabbit.  Actually we saw several rabbits.  So, he shot them.  Rigby was totally in to the rabbits and chased down his first one. Dust and feet were flying and finally Riggs came back with the rabbit in his mouth!  Good boy...!

He thought it was his treat and didn't want to give it up to Todd...

Don't my boys look so cute??

This is a completely undoctored photo of the sun setting that day.  Gorgeous, huh?

A pic of Riggs and I by the river...

And the bowl of skinned rabbits!  This bowl posed a problem for me because I've never cooked rabbit before.  I've spent a fair amount of time researching recipes for a good one...

And it paid off...!

I found the recipe on the Food Network through a clip from that show Diners Drive-Ins and Dives.

And here's the recipe.  I made a few moderate changes to accommodate for three rabbits and not one.  I've made the changes below.

Hunter's Rabbit

• 1/4 cup olive oil
• 3 rabbits, cut into 6 to 8 portions
• Garlic salt and freshly ground black pepper
• 1 lb. medium-size mushrooms, quartered or sliced
• 2 shallots, minced (I used one onion)
• 2 large cloves of garlic, minced
• 1/3 cup all-purpose flour
• Palm of dried thyme
• Palm of dried parsley
• 2 bay leaves
• 2 cups tomato sauce
• 1 cup red wine
• 1 cup less sodium beef broth

Directions

Preheat the oven to 350 degrees F.

To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with garlic salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.

In that same skillet, over medium heat, add more olive oil. Add the mushrooms, garlic and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.