I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency. And it was the pungent punch of a mustard-braised rabbit I had in a French farmhouse that helped me connect the two cuisines. Return the legs to the pan and put the lid on. Add the chorizo, onion, garlic, carrot … Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables. Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. In a crock-pot, place potatoes, carrots and onion. For serving, present the pan in the center of the table in traditional farmhouse style. Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Stir all the vegetables together for 2 minutes and then remove to a platter. Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Brown the rabbit on both sides. I made this for our dinner last night-it was good! Remove to a plate. Ladle into a couple of shallow bowls and sprinkle the parsley over before serving. https://www.dominicancooking.com/8314-braised-rabbit-white-wine-sauce.html Heat to boiling; cover. On medium heat, add the wine and deglaze the pan. Cover and simmer for another 10 minutes until the rabbit is tender. Taste the sauce and add salt and pepper as needed. Place the rabbit pieces on a platter and pat dry with paper towel. Kosher salt and freshly ground black pepper, 2 tablespoons Louisiana Creole mustard, such as Zatarain's, 2 tablespoons Dijon-style mustard, such as Maille Dijon Originale. Stir through the peas and cook a further 5 minutes or so. Cooking with rabbit is a common ingredient of both rural Louisiana and French cultures. Season with salt and pepper. Cook until the wine reduces by half. Strain stock; place lima beans and smoked pieces in saute pan. Add more chicken stock to thin it out, if needed. Add the rabbit pieces and cook over a high heat, turning until browned all over. Serve with steamed rice or mashed potatoes along with crusty French bread, and of course, a bottle of French Burgundy wine. 72 g Place in 210 degree F oven; braise for 30 to 40 minutes. Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes). 23 %. I use a combination of mushrooms in this dish – Chanterelles and portobellos – but any type will be fine. In the same pan on medium heat, add the onions, celery, bell pepper, and mushrooms to the remaining bacon grease. Pour off any remaining oil from the pan and add the sautéed vegetables and the bacon pieces back to the pan with the rabbit. Cover the pan and keep warm. Heat the oil in a large, heavy based frying pan with a lid. When the oil is hot, brown the rabbit well on all sides, in batches, if necessary. It’s Free! In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender. Find whole, farm-raised rabbit if you can. In the same pan on medium heat, add the oil. Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through). Cook until the bacon is crispy and remove to a paper towel and drain. Domestic rabbit is a delicate white meat with no gamey taste and is especially good for the braising of this dish. Add 1 cup of chicken stock. Cover and let simmer for 10 minutes. Dredge the pieces lightly in flour and place on a platter. DIRECTIONS. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. In a large cast-iron skillet with heavy lid on medium-high heat, add the bacon. Better yet, go to a breeder and buy your rabbit direct insuring the freshness and naturalness of the meat, plus it’s always a bonus to meet the farming family that you are helping. Add the rabbit pieces and cook over a high heat, turning until browned all over. Lower the heat to a simmer, place the cover on the pan and let cook for 20 minutes. Heat the oil in a large, heavy based frying pan with a lid. Remove the rabbit from the heat and deglaze pan with the white wine. Add both mustards and stir until combined. Stir to make sure the sauce is thickening, but not sticking on the bottom of the pan. … Subscribe to our weekly newsletter and never miss a post. Once the oil is hot, add the rabbit pieces. https://www.saveur.com/article/Recipes/Rabbit-Braised-in-Red-Wine https://www.allrecipes.com/recipe/136629/braised-rabbit-with-mushroom-sauce The peas and potatoes made this an excellent one pot dish on a cold night. Remove to a plate.