RED WINE-BRAISED RABBIT WITH WILD MUSHROOMS RECIPE
This braised rabbit recipe will bring a different taste on your table. It is tasty, exotic, and at the same time a unique dish that your family will love.
Provided by Recipes.net Team
Categories Braised
Time P1DT1h20m
Yield 6
Number Of Ingredients 24
Steps:
- Place the rabbit in a shallow ceramic or other non-reactive dishes.
- In a small bowl, combine all the marinade ingredients.
- Pour the marinade over the rabbit, turning to coat, cover, and marinate in the refrigerator for 6 to 24 hours.
- Remove the rabbit from the marinade and set aside.
- Strain the marinade into a bowl, reserving the vegetables; set the liquid and vegetables aside.
- Preheat the oven to 325 degrees F.
- Pat the rabbit pieces dry and season them with salt and pepper.
- In a deep heavy ovenproof skillet or a Dutch oven, heat the oil over medium-high heat.
- Add the rabbit pieces, in batches, turning once until they are golden brown for about 10 to 12 minutes.
- Transfer the rabbit to a rack set over a baking sheet.
- Tie together thyme, parsley, look top, and bay leaves to make a bouquet garni and set aside.
- Add the carrots, garlic, and reserved vegetables from the marinade to the skillet and cook over medium heat until softened for about 10 minutes.
- Add the dried mushrooms and their liquid, the wine and port, and the reserved liquid from the marinade.
- Bring to a simmer and skim off any foam.
- Add the broth, bouquet garni, and the rabbit and bring back to a simmer.
- Cover tightly with the lid or aluminum foil and place in the oven.
- Cook for 15 minutes.
- Remove the loin pieces and set aside.
- Continue to braise the remaining rabbit for 30 to 40 minutes, or until tender.
- Transfer the rabbit pieces to a rack set over a platter.
- Place the skillet half on and half of a burner and bring to a boil over medium-high heat. Boil to reduce by half, skimming frequently.
- Then strain the liquid into a saucepan, reserving the vegetables.
- Discard the bouquet garni and puree the vegetables through a food mill.
- Add the pureed vegetables to the skillet, bring to a simmer, and reduce until the sauce is thick enough to coat a spoon.
- Adjust the seasoning.
- Meanwhile, in a small sauté pan, melt the butter over medium-high heat.
- Add the fresh mushrooms and sauté until some of their juices are released but they are still firm for 3 to 4 minutes.
- Remove from the heat.
- Just before serving, re-warm the rabbit in the sauce.
- Place a helping of spoonbread in the center of each plate and surround it with the rabbit and mushrooms.
- Spoon the sauce over the rabbit and garnish with the chopped herbs.
Nutrition Facts : Calories 673.00kcal, Carbohydrate 25.00g, Cholesterol 286.00mg, Fat 19.00g, Fiber 3.00g, Protein 76.00g, SaturatedFat 7.00g, ServingSize 6.00, Sodium 473.00mg, Sugar 3.00g
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
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