1. The Principle of Non-Attachment – I will purchase or receive nothing that I cannot give away (Lk. 12:15; cf. 12:32-34; 16:13-25; 1 Jn. 2:15-17). 2. The Principle of Liberty – I will owe no man anything but to love him (Rom. 13:8; cf. Pro 22:7). 3. The Principle of Liberality – I will constantly seek to give away possessions for God’s glory (2 Cor. 8:3-5; cf. 2 Cor. 9:7; Luke 6:38). 4. The Principle of Recall – I will keep accurate records of God’s dealings with me financially in order to show others that God answers prayer and provides for His own (Mt. 5:16; Pro. 27:23-27). 5. The Principle of Security – I will save and invest only if God is leading, with the understanding that I will give it all away at His slightest instruction ( Mt. 6:19-20; cf. Prov. 28:8; 1 Tim. 6:9-11). 6. The Principle of Compassion – I will not pray for someone’s needs financially unless I am willing to be the instrument God uses to meet that need if He should desire (1 Jn. 3:16-18; cf. Jam. 2:15-17; Lk. 6:30, 38;2I Cor. 9:6-15; Prov. 28:27). 7. The Principle of Contentment – I will be content to live on whatever God chooses to provide, whether little or much (Phil. 4:11-13; cf. Prov. 30:7-9; Matt. 6:24-34; 1 Tim. 6:8).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			2	Servings

INGREDIENTS

1	sm	Rabbit; (1 to 2 lb.)
1/2	ts	Basil; chopped
1/2	ts	Chervil; chopped
1/2	ts	Lemon Thyme; chopped
		Salt And Pepper; to taste
2	tb	Butter; clarified
1		Red Onion; pared, halved
1		Carrot; (batonette)
1		Celery Rib; (batonette)
2		Red Potatoes; cut in quarters
1	qt	Brown Chicken Stock
4	oz	Lima Beans; shelled
1	tb	Tomato Concassee; * see note

INSTRUCTIONS

* tomato concassee--skinned,  seeded, finely chopped tomato pulp basil,
chervil, lemon thyme,  chopped, to taste
Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle
in thigh cavity.  Season with salt and pepper; reserve. Trim off belly and
front legs; cold smoke using desired wood for about 1 hour. Season rabbit
loin; dice smoked pieces.  Place butter in large pan; heat until hot. Add
loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place
onion, carrot and celery in pan; cook until onion is caramelized. Return
rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima
beans.  Heat to boiling; cover. Place in 210 degree F oven; braise for 30
to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and
potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in
saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add
herbs to stock; heat until hot. Adjust seasoning.
Serves:  2
  TO SERVE:
Debone loin; reserve meat warm.  Arrange celery and carrot batons on warm
platter; lay thighs over.  Arrange potatoes in two rows; place lima bean
mixture in space between rows.  Lay loins on beans. Pour stock over all.
Serve with cornbread.
  NOTES:
Season: Fall, WinterFood Cost: Low History: Braised Rabbit Brunswick Stew
was a restaurant platter for
two prepared by Team USA Southeast for the IKA cold food
competition at Frankfurt.
Posted to MC-Recipe Digest V1 #185
Date: Mon, 5 Aug 1996 22:54:38 -0400 (EDT)
From: Luke <lmurden@visi.net>
NOTES : Here's a receipe for Rabbit I make that my family likes.  We
always have
Rabbit (among other things) on Easter which * some* people think
is a sick
tradition.

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