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Braised Rabbit with Pears

2 x young rabbits each cut 6 to 8 pieces
Salt to taste
Freshly-ground black pepper to taste
1/2 cup all-purpose flour
3 tbl olive oil
1 med onion finely diced
3 cup dry red wine
1 cup chicken broth
2 tbl balsamic vinegar
1 tbl brown sugar
2 x bay leaves
2 sprg fresh rosemary
1/2 tsp salt
2 x firm slightly not-quite-ripe pears skin removed, cored and halved
3 tbl chilled butter

Season rabbit pieces and dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add onion and saute for 3 to 4 minutes. Add rabbit pieces and brown each evenly.

Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover and simmer for 30 minutes more.

Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary from pan. Whisk in butter until melted and spoon sauce over rabbit.

This recipe yields 4 servings.

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