Soup of the Day: Whiskey.

What you need:
1 glass
1 hand-full ice
whiskey to taste.

A cold soup for any occasion, and it's practically made for you, this semi-homemade meal will pair with almost any entree.

Now that you've saved some effort on the appetizer, lets think about a main course that will really satisfy. A few months ago I had occasion to entertain, so I challenged my friends to feast upon the cute and fluffy and got my hands on two rabbits. if you cant find rabbit (or similar cute, fluffy mammal), or have some problem with eating something adorable (no one will blame you... probably) then the leg quarters of a roaster, or stewing chicken would substitute well.

If you want to eat soon (maybe you only want 2 second helpings of soup) then preheat your oven to 375F. If you want a more tender rabbit, or you want to take your time to enjoy your soup (or aren't interested in left-overs) then preheat to 275 and place your cast iron frying pan on a hot burner.

You don't have a cast  iron frying pan? Get out. No, seriously, I don't even want to look at you. Call your grandmother, tell her that you're sorry for studying fine art and being such a disappointment, and ask her if she has an old cast iron pan you could borrow.

Back yet? Okay, lets get started. Put your cast iron pan on the burner and pour in enough olive oil to coat the bottom. While it is heating, rub your rabbit quarters with good salt, pepper, garlic and herbs (any herbs that work well with poultry will do, try chives and rosemary). Once the pan is hot, sear your rabbit quarters on one side, then flip them over and deglaze the pan with one and a quarter cup good vinegar, and two cups water (I used a raspberry white balsamic, which is about 7% acidity, if you use a lower acid vinegar then adjust your ratio accordingly).

Cover your pan and chuck it in the oven. If you set your oven to 375, then check your rabbit after 20 minutes. If you set the oven to 275 then let it cook low and slow for a couple hours and enjoy your soup, but it should be good to eat after an hour and twenty minutes.

it should look something like this:

especially if you cooked it with carrots and celery... I told you to do that right?

This is some good soup.

anyway, it looks like this on a plate with rye bread:

Enjoy with soup.


This recipe was developed with the help of my friend, Executive Chef Will Passino, of J.K. O'Donnell's Irish Ale House, Fort Wayne, IN.