FOOD FIGHT: Frankie "The Answer" Edgar - Rabbit Stew

Current UFC Lightweight Champion

Photographer: MLX Photography

Frankie Edgar is best known for upsetting B.J. Penn at UFC 112 to win the UFC Lightweight title. Though this win was controversial, he cemented his status by once again dominating Penn in a rematch at UFC 118. On October 8, 2011, Frankie Edgar will defend his title against Gray Maynard for a third time at UFC 136. In the last bout against Maynard (UFC 125); in the first round, Edgar looked as though he would lose the fight. This was the first match in which I saw what a heart and fighting spirit this fighter has; to withstand that kind of punishment and yet come out the victor after 5 brutal rounds. One can't help, but appreciate the passion, courage and tenacity Edgar possesses.

Honestly, there's not much I know of Frankie Edgar, but  that currently he's rated the #1 fighter in the lightweight division and an assistant coach for the wrestling team at Rutgers University. On another note, for some inexplicable reason, Edgar reminds me of a stocky, quick rabbit (but in a good way); a scrapper, relentless, and an intelligent fighter. And because of these things, I decided to create a simple, but robust stew for this champion.

INGREDIENTS:

1 rabbit (cut into 6 pieces)
3 Tbsp of olive oil
1 Tbsp of butter

1 red onion

1 heaping cup of sweet baby carrots

2 cups of fingerling potatoes (roughly cut)

2 cloves of garlic (minced)

3 sprigs of rosemary

2 sprigs of thyme

1/2 cup of red wine

1  8-oz can of tomato paste

1  14.5-oz. can of beef broth

1  1.5-oz box of raisins

Salt to taste

Brine rabbit for 24 hrs.; then drain rabbit and pat dry before cooking.

**1 cup salt, 1 cup sugar, ice water (cover the rabbit pieces), and Herbes de Provence spice blend. Mix well before putting rabbit into mixture.

1. In a pot, brown rabbit in olive oil and butter on medium high heat. When rabbit is brown and crispy on both sides, remove from pan.

2. Add minced garlic (don't let garlic burn) and then de-glaze with wine. Return rabbit to pan; let cook for 5 minutes. 
3. Add tomato sauce and beef broth. Stir.

4. Add potatoes, carrots and onions. Salt. Remember beef broth can be salty so taste stew before adding salt.

5. Throw in the thyme and rosemary sprigs. Bring to boil. Cover, turn down heat, and let simmer for 40 minutes. In the last 5 minutes of cooking, add raisins. 

Serve with your choice of side (rice, polenta, risotto, or couscous) or as is. Serves 2-3 people.

Photographer: MLX Photography