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Braised Rabbit Brunswick Stew
1 sm Rabbit; (1 to 2 lb.)
1/2 ts Basil; chopped
1/2 ts Chervil; chopped
1/2 ts Lemon thyme; chopped
Salt and pepper; to taste
2 tb Butter; clarified
1 Red onion; pared, halved
1 Carrot; (batonette)
1 Celery rib; (batonette)
2 Red potatoes; cut in quarter
1 qt Brown chicken stock
4 oz Lima beans; shelled
1 tb Tomato concassee; * see note
* tomato concassee--skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste
Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour. Season rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place onion, carrot and celery in pan; cook until onion is caramelized. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Heat to boiling; cover. Place in 210 degree F oven; braise for 30 to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning.
Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over. Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans. Pour stock over all. Serve with cornbread.
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