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  • 7 Post By Angus_A
  • 1 Post By Driverman

Thread: Braised rabbit

  1. #1
    Cook Angus_A's Avatar
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    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
    "A party without cake is just a meeting" - Juila Child

  2. #2
    Member Gapped axe's Avatar
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    saved
    "ars longa, vita brevis"

  3. #3
    GSP Mad Munsey's Avatar
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    Sweet great timing . Oh and welcome back Angus

    Sent from my SM-J200Y using Tapatalk
    Rule 7: Avoid alcohol and drugs when handling firearms

  4. #4
    Member Driverman's Avatar
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    I see you've given up smoking
    Munsey likes this.

  5. #5
    Cook Angus_A's Avatar
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    Quote Originally Posted by Driverman View Post
    I see you've given up smoking
    I have? Trying to but far from off the butts yet
    "A party without cake is just a meeting" - Juila Child

 

 

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