BRAISED RABBIT LEGS
Provided by Jeff Gordinier
Categories dinner, one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Pat the rabbit legs dry, and season with salt and pepper. Place a large Dutch oven over high heat, and heat oil until shimmering. Sear the rabbit legs until browned on both sides. Transfer to a plate.
- Reduce the heat to medium-low, add the shallots to the pan, and sauté until tender but not browned, 2 to 3 minutes. Add the cornichons, brine and vinegar, raise heat and bring to a simmer. Return the rabbit legs to the pan with any accumulated juices. Add enough chicken stock to come to within about 1/2 inch of covering the legs. Bring to a boil, then remove from heat.
- Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily, about 45 minutes.
- Transfer legs to a plate and keep warm. Skim cornichons and shallots from the sauce and set aside. Return pan to medium-high heat, and boil until sauce is reduced by about half. Whisk in butter a piece at a time, and adjust salt and pepper to taste. Return rabbit, cornichons and shallots to the pan until just reheated. Stir in parsley. To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce.
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Favour Cynthia
[email protected]This recipe was easy to follow and the rabbit legs turned out great. I would definitely make this again.
Atanya Precious
[email protected]The rabbit legs were a bit dry, but the sauce was delicious.
Hector Perez
[email protected]This recipe is a bit time-consuming, but it's worth it. The rabbit legs are fall-off-the-bone tender and the sauce is rich and flavorful.
Oscar Stefane
[email protected]I've made this recipe several times and it's always a hit. The rabbit legs are always cooked perfectly and the sauce is amazing.
Sgj UhhubHhj
[email protected]This recipe is a great way to introduce people to rabbit meat. The rabbit legs are mild in flavor and the sauce is very flavorful.
Isaiah Bonilla
[email protected]The rabbit legs were a bit tough, but the sauce was delicious.
Harshita Thapa
[email protected]This recipe was a bit too complicated for me, but the rabbit legs turned out great.
MD Riajul
[email protected]I love this recipe! The rabbit legs are always so tender and juicy, and the sauce is amazing. I always serve it with mashed potatoes and roasted vegetables.
Ali Hamza vlogs
[email protected]This recipe is a great way to use up leftover rabbit meat. The rabbit legs were tender and flavorful, and the sauce was delicious.
Sylberth Makele
[email protected]The sauce was a bit too salty for my taste, but the rabbit legs were cooked perfectly.
Tanaisha
[email protected]This recipe was easy to follow and the rabbit legs turned out great. I would definitely make this again.
Hope Mille
[email protected]The rabbit legs were a bit dry, but the sauce was delicious.
Riley Sloan
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the rabbit legs and the sauce. I will definitely be making this again.
yasin ahmed
[email protected]Wow! This dish was incredible. The rabbit legs were cooked to perfection and the sauce was out of this world. I highly recommend this recipe.
Celia Obioha
[email protected]This recipe is a keeper! The rabbit legs were so tender and the sauce was to die for. I will definitely be making this again.
Nabeel Mangera
[email protected]I've never cooked rabbit before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly. The rabbit legs were juicy and flavorful, and the sauce was amazing.
Sulaiman Musa
[email protected]This recipe was absolutely delicious! The rabbit legs were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.