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Braised Rabbit In Reisling With Tomatoes, Rapini and Crème Fraiche

2 Rabbits

2 Shallots,; peeled and thinly sl
3 tb Dijon mustard
1/2 c Reisling wine
2 Bay leaves
3 tb Chopped basil

Salt and freshly ground pepper
1/2 Ea Carrot,; peeled and thinly sl
1 Ea Stalk Celery, Thinly Sliced
1/2 Ea Leek,; thinly sliced
1/4 c Chopped Tomatoes, Fresh Or Canned
1 c Reisling Wine
1 Ea Half A Split Pigs Foot
2 c Or So Rabbit Or Chicken Stock

4 oz Blanched rapini
12 Red teardrop or cherry tomatoes, cut in ha
1/2 ts Chopped garlic
1/4 c Creme fraiche

Marinating the rabbit: Butcher the rabbit into 2 legs, 2 forearms and 2 loins. Combine the marinade ingredients together and add the rabbit pieces. Marinate overnight. Save the bones for a stock. Braising the rabbit: Heat large frying pans with oil. Drain the rabbit pieces and save the marinade. Set the loins aside. Season the legs and forearms with salt and pepper and sprinkle with flour. Sear on each side until browned. Put the pieces in a braising pan. Wipe out the frying pans, add a little more oil and cook the vegetables until golden. Deglaze with the wine. Add the vegetables and wine to the rabbit. Add remaining marinade, the tomatoes, pigs foot and enough chicken stock to come 1/2 way up the meat. Braise 30-40 minutes or until the legs are tender. Remove the legs and set aside. Strain the braising juices. Sear the loin and slice on the diagonal into 1-inch slices. Reheat legs and forelegs in the braising juices. Meanwhile, heat a frying pan over high heat. Add olive oil and sear the rapini. Season with salt and pepper and cook 10 minutes. Add the tomatoes and garlic and cook an additional 5 minutes To serve, arrange a foreleg and a back leg on each of 4 warm plates. Distribute the loin pieces around the legs and top with the rapini and tomatoes. Pour the sauce over the meat. Finish with a spoonful of creme fraiche. Note: Roasted red bliss potatoes are a nice accompaniment

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