Get this delicious and easy-to-follow White Wine and Cognac Braised Rabbit recipe
White Wine and Cognac Braised Rabbit
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2 hr 45 min
2 hr 45 min
- 1 rabbit, about 3 to 4 pounds, cut into pieces (reserve heart and liver)
- 2 Tbs. flour
- 1 and 1/2 cups Chardonnay wine (cheap stuff will do)
- 1/2 cup Cognac or Brandy (cheap stuff will do)
- 2 cups chicken stock (More than Gourmet brand)
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 large onion, peeled and roughly chopped
- 3 cloves of garlic, minced set in a small bowl
- 2 bay leaves
- 3 sage leaves, whole
- 2 sprigs fresh thyme
- 1 Tbs. juniper berries
- 1 Tbs. whole allspice berries
- 1/2 cup heavy cream
- 2 Tbs. butter
- 1/4 cup Olive oil or vegetable oil
- Kosher Salt or sea salt
- Fresh Ground Pepper
- Preheat the oven to 300 degrees
- 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.
- In a small pot bring wine and Cognac to a medium boil for two minutes, then set aside (*don’t skip this step).
- Roughly chop carrots, celery and onions, set aside. Then mince garlic and set aside.
- Add oil to a large skillet and heat over medium-high.
- Add the rabbit pieces and sauté until golden brown on all sides.
- Once browned, remove the rabbit pieces to a roaster or deep casserole dish.
- 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.
- Pour the wine/cognac over the vegetables.
- Scrape up the browned bits. Pour vegetables and wine over the rabbit.
- Add the stock with the rabbit and add all remaining herbs and spices.
- Cover the casserole dish or roaster.
- Braise rabbit in the 300 degree oven for 1- 1/2 hours.
- 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).
- 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.
- Turn down heat to low and add Heavy Cream and butter to the braising liquid and simmer 2 minutes more.
- Pour over the rabbit pieces and serve as a main course.
- As an appetizer: Braised Rabbit Mustard Rillettes on Crostini with Pear
- 1 whole rabbit yields Approx. 35 crostini
- 1/4 cup whole grain mustard
- 1 whole French baguette
- 1 d'anjou pear
- 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. Slice a French Baguette into 1 inch slices, and place on a cookie sheet and broil 30 seconds per side to make crostini.
- 3. Slice a pear very thinly and add a slice to the toasted baguette pieces.
- 4. Top with some warm rabbit rillettes.
- 5. Place crostini on a large platter and serve immediately.
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