My soul was extremely happy that night. Brown again. ( Log Out / Change ), You are commenting using your Google account. Add a pinch of salt, and mix well to combine. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. Thanks! I knew right then and there I had to make something that I had never made before… what a perfect opportunity to learn something new! Cook over very low heat until the onion has become translucent. Turn the heat back up to reduce the sauce about half. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it’s not much more difficult than cutting up a chicken. Set aside. Season the legs with salt and pepper and the zest of 1 lemon. Stir to combine. The pleasingly sharp, succulent, saucy result is worth the extra effort. Sauté the shallots until golden brown and fragrant. Place rabbit in a container with lid. Return browned rabbit pieces to the sauce. The French Love To Eat This. The French Love To Eat This. This was the perfect meal on a nice Saturday night. I love it there! While the rabbit is marinating, he alt a large cast iron pot such as Le Crueset over medium high heat and coat the bottom with olive oil. Heat the oil in a heavy-bottom pot. Sign up to receive recipe inspiration and foodie openings. Cover with onions, bell pepper, thyme. Add the mustard, thyme, and water. Stir in the peppers, onions and thyme from the marinade. Why Don’t Americans? Season with salt and pepper. Yummy !!!! Season with a teaspoon of salt and a pinch of pepper. Sorry, your blog cannot share posts by email. With side dishes and a 3.3 pound rabbit, I was able to feed 6 people. Please read our Policies and Privacy. Add stock and as much wine as just covers meat. Once the rabbit has browned, remove from the pan and put into a bowl. Add wine and 1 cup broth, whisking as the sauce thickens. Add the rabbit and brown (careful with splatters!). I loved cooking this too. ( Log Out / A couple of weeks ago, I ran into an old friend/cooking teacher – Chef MikeC and, now new friend, Chef Mark Dessert (I know right!! You can unsubscribe at any time. Take out your rabbit 30 minutes prior to cooking – you want your rabbit to be at room temperature. Stir well. Dip seasoned rabbit pieces in flour and dust off excess. In a large skillet, sauté the marinated rabbit in hot oil until well-browned. Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. The rabbit we cooked that night was amazing. NYT Cooking is a subscription service of The New York Times. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Serve simply with mash or pasta for an fuss-free family meal. Accompany with noodles if desired. Heat a little oil in a casserole or large, heavy pan with a lid and fry the rabbit legs until they are lightly browned all over. Simmer over low heat until the sauce thickens. https://www.dominicancooking.com/8314-braised-rabbit-white-wine-sauce.html Melt the butter in a pan and brown the rabbit – about 4 minutes on each side. So tender, juicy… flavorful… wonderful! Deglaze with wine. Put salt and pepper on your rabbit. Get recipes, tips and NYT special offers delivered straight to your inbox. Post was not sent - check your email addresses! I paired the rabbit with a nice oaky Chardonnay from Deerfield Winery. Featured in: Season with salt and pepper to taste.