braised rabbit with red wine & herbs
4 rabbit legs with thighs attached
1 cup chopped lobster mushrooms (or other small mushrooms)
2 cups shallots
1 1/2 cups dry red wine
1/2 cup chicken stock
2 Tbsp. olive oil
2 garlic cloves, chopped
1/4 cup tomato paste
1/2 tsp. salt
1/2 tsp. pepper
2 bay leaves
1 large sprig fresh thyme
2 large sprigs fresh parsley
Sprinkle the rabbit pieces with salt and pepper. Over medium-high heat, heat the oil in a large, heavy bottom pot. Add the rabbit pieces and brown for about 5 minutes, stirring occasionally. Drain off the fat. Add mushrooms, shallots and garlic. Cook the rabbit and vegetables together for another 5 minutes.
Add the wine, stock, tomato paste and herbs to the pot. Bring to a boil, then reduce heat and simmer, covered, for about 40 minutes, or until the rabbit is tender. Remove the herbs.
To reduce and thicken the gravy, uncover the pot and cook over medium heat for about 5 more minutes.
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