Pig’s Tail and Rabbit Stew

I love rabbit, but it is a lean meat and always benefits from some extra fat. By cooking it with pig’s tails, you add fat and flavor and improve the texture of the sauce. The pig’s tails are enhanced by marinating them overnight in salt. As they take longer to cook than the rabbit, they are cooked for 1½ hours before adding the rabbit. If your guests are pig’s tail lovers, just cut the cooked tails in half; otherwise pull the off the skin, fat and any meat you can find, dice it, and add it