White Wine and Cognac Braised Rabbit

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 Get this delicious and easy-to-follow White Wine and Cognac Braised Rabbit recipe

White Wine and Cognac Braised Rabbit

 

 

 

 

 

 

 

 

 

 

White Wine and Cognac Braised Rabbit
Serves 4
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Prep Time
45 min
Cook Time
2 hr
Total Time
2 hr 45 min
Prep Time
45 min
Cook Time
2 hr
Total Time
2 hr 45 min
Ingredients
  1. 1 rabbit, about 3 to 4 pounds, cut into pieces (reserve heart and liver)
  2. 2 Tbs. flour
  3. 1 and 1/2 cups Chardonnay wine (cheap stuff will do)
  4. 1/2 cup Cognac or Brandy (cheap stuff will do)
  5. 2 cups chicken stock (More than Gourmet brand)
  6. 2 carrots, roughly chopped
  7. 2 stalks celery, roughly chopped
  8. 1 large onion, peeled and roughly chopped
  9. 3 cloves of garlic, minced set in a small bowl
  10. 2 bay leaves
  11. 3 sage leaves, whole
  12. 2 sprigs fresh thyme
  13. 1 Tbs. juniper berries
  14. 1 Tbs. whole allspice berries
  15. 1/2 cup heavy cream
  16. 2 Tbs. butter
  17. 1/4 cup Olive oil or vegetable oil
  18. Kosher Salt or sea salt
  19. Fresh Ground Pepper
Instructions
  1. Preheat the oven to 300 degrees
  2. Butcher rabbit into 2 front quarters, 2 hind quarters and split the saddle, reserved heart and liver then generously season with salt and pepper, sprinkle with flour and set aside for 1 hour.
  3. In a small pot bring wine and Cognac to a medium boil for two minutes, then set aside (*don’t skip this step).
  4. Roughly chop carrots, celery and onions, set aside. Then mince garlic and set aside.
  5. Add oil to a large skillet and heat over medium-high.
  6. Add the rabbit pieces and sauté until golden brown on all sides.
  7. Once browned, remove the rabbit pieces to a roaster or deep casserole dish.
  8. In the same skillet, add the carrot, onion and celery and sauté until caramelized (about 5 minutes), then add garlic and sauté 2 minutes more.
  9. Pour the wine/cognac over the vegetables.
  10. Scrape up the browned bits. Pour vegetables and wine over the rabbit.
  11. Add the stock with the rabbit and add all remaining herbs and spices.
  12. Cover the casserole dish or roaster.
  13. Braise rabbit in the 300 degree oven for 1- 1/2 hours.
  14. Remove the rabbit pieces and strain out the vegetables/spices by placing a fine mesh strainer over a sauce pot and pour into the strainer and reserve the braising liquid (*discard the vegetables and spices, they have done their job).
  15. Place the sauce pot, containing the braising liquid, on the stove and bring to medium-high boil for about 10 minutes until the liquid is reduced by half and the flavor is concentrated.
  16. Turn down heat to low and add Heavy Cream and butter to the braising liquid and simmer 2 minutes more.
  17. Pour over the rabbit pieces and serve as a main course.
Notes
  1. As an appetizer: Braised Rabbit Mustard Rillettes on Crostini with Pear
  2. 1 whole rabbit yields Approx. 35 crostini
  3. 1/4 cup whole grain mustard
  4. 1 whole French baguette
  5. 1 d'anjou pear
Instructions
  1. 1. For the Rabbit Rillettes: Shred and chop braised rabbit meat into small pieces and add 1/3 cup of the braising liquid and 1/4 cup whole grain mustard, mix in a bowl. I like mine a little less chopped, but you can continue until you have more of a smoother rabbit paste.
  2. 2. Slice a French Baguette into 1 inch slices, and place on a cookie sheet and broil 30 seconds per side to make crostini.
  3. 3. Slice a pear very thinly and add a slice to the toasted baguette pieces.
  4. 4. Top with some warm rabbit rillettes.
  5. 5. Place crostini on a large platter and serve immediately.
He Hunts She Cooks http://hehuntsshecooks.com/