Thread: Braised rabbit

For the guy asking for rabbit recipes

2 rabbits, cut into manageable pieces for your pot
Olive oil
Flour
Salt
Pepper
Big handful of tarragon leaves, chopped
8 sage leaves, whole
12 black olives, pitted and halved
2 cups dry white wine, anything drinkable
3 cups veal stock (if you don't have access to veal stock use a good quality chicken stock)
1 large onion, sliced
1/4 cup white wine vinegar


Heat olive oil in a large dutch oven, mix some flour with salt and pepper, coat rabbits with the seasoned flour and sear on all sides in the pot until well browned. Do this in batches so as not to lower the temp of the pot, set aside
Add onion to pot and cook gently until lightly brown
Turn heat up, add wine and reduce by half before adding stock, sage, rabbit and the olives. Adjust liquid so that it goes halfway up the rabbits

Put a lid on it and place in a 180 degree oven for 45 minutes - an hour or until meat is tender, turning rabbits occasionally

Remove rabbits from pot and put the pot back on the stove, add the vinegar and reduce cooking liquid to desired consistency adding the tarragon right at the end

Goes great on some buttery polenta

saved

Sweet great timing . Oh and welcome back Angus

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I see you've given up smoking

Originally Posted by Driverman

I see you've given up smoking

I have? Trying to but far from off the butts yet