ezRecipe-Zee: Cooking Recipe: How to make Braised Rabbit

Braised Rabbit

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:	286
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Meats

Ingredients:

3     tablespoons   extra-virgin olive oil
                    additional for garnish
3                   rabbits
                    = (have butcher separate the front legs,
                    loins, and back legs, leaving all on the
                    bone)
                    Kosher salt
                    Freshly-ground black pepper
1                   red onion
1                   celery stalk
1     medium        carrot
2     cups          dry white wine
10    whole         peeled plum tomatoes
6     sprigs        fresh rosemary
1     cup           pitted Ni�oise olives
6     cups          brown chicken stock
3     tablespoons   finely-chopped fresh flat-leaf parsley
                    Minced zest of 1 lemon

Directions: one line for each direction. When saved the lines will be numbered.

Heat the oven to 350 degrees. Heat a large, high-sided ovenproof skillet over medium heat. Add the oil. Salt and pepper the rabbit and add to fill but not crowd the pan. Brown on both sides, about 20 minutes in all, then transfer to a plate. Repeat until all the rabbit has been browned.
Add the onion, celery, carrot, and salt and pepper to the pan. Cook, stirring occasionally, until the vegetables are tender and nicely browned, about 30 minutes. Pour in the wine and reduce by about half. Add the tomatoes, breaking them up with your hands or a wooden spoon, then add the rosemary and olives. Cook for a minute or so, and then fit the rabbit snugly into the pan. Add enough stock to not quite cover the rabbit and bring to a simmer.
Transfer the pan to the oven and braise, uncovered, at a slow bubble. Cook the rabbit, turning it once or twice, until it is so tender it almost falls from the bone, about 1 1/2 hours. Degrease the braising liquid if necessary and serve the rabbit with the chopped parsley mixed with lemon zest and a little olive oil.
This recipe yields 6 servings.
Comments: This straightforward braising recipe would also work well with chicken, beef, or lamb. Note that unless you have a very large pan, it may be necessary to divide the vegetable, tomato, and wine mixture between two pans before adding the rabbit and the stock.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 286

Calories from Fat 51.4%

Total Fat

13g

Cholesterol

65mg

Sodium

62mg

Carbohydrate

Dietary Fiber

Protein

23g

Points 7

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* "Craft of Cooking" by Tom Colicchio