Braised Wild Rabbit in Red Wine Sauce
If you haven’t cooked with rabbit, you have to try it at least once. I discovered this little bunny in my local grocery store, so of course my curiosity got the best of me… I was taking this sucker home!
In case you didn’t know, rabbit has basically no fat on it, so you have to braise it until it becomes tasty. So here goes:
First, I cut the rabbit into four pieces: I cut the back legs off, and then made a cut right under its ribs(you will have to snap the back bone too, sorry, mild gross out). Then, I marinated it in garlic, olive oil, sage and oregano for a couple hours.
When you are ready to cook, heat your pan(I’m using a dutch oven) and add olive oil, then add the rabbit to brown . Then remove rabbit and sauté the veggies until soft.
Add back in the rabbit, and then deglaze with red wine(I used a Pinot Noir), and then add chicken stock to cover the meat. Cook for approximately 45 minutes or until the rabbit is tender.
I served this with some quinoa, but you could easily do couscous, or mashed potatos or whatever. I thouroughly enjoyed my rabbit experiment, and I hope you have the courage to try it too. Its not for everyone(it has a sort of gamey flavour), but hey its good to mix it up and try new things.
Here’s the Recipe:
Braised Wild Rabbit in Red Wine Ingredients Cooking Directions
Braised Wild Rabbit in Red Wine