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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Nicholai Mediate
[email protected]I love the simplicity of this recipe. It's easy to follow, and the results are always delicious.
Gaspara Sabrina
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Yvonne Michelle Autry
[email protected]I'm not sure what I did wrong, but my dish turned out bland and tasteless. Maybe I used the wrong ingredients?
Maheshwor BYANJU
[email protected]This recipe was a lot of work, and the results were not worth it. I won't be making it again.
Marcos Santana
[email protected]I followed the recipe exactly, but the meat didn't cook through. I had to put it back in the oven for an extra 30 minutes.
Andrzej Straczyński
[email protected]The meat was a bit dry, but the sauce was delicious.
Jasmine Fernandez
[email protected]This dish was a bit too rich for my taste. I think I'll try a different recipe next time.
Ch Taha
[email protected]I'm not sure what went wrong, but my sauce turned out a bit too salty. I think I'll try it again with less salt next time.
Susan Donais
[email protected]I served this dish over pasta, and it was a perfect combination.
Onyinye Irabor
[email protected]I added some chopped sun-dried tomatoes to the sauce, and it gave it a nice tangy flavor.
Ettore Luberti
[email protected]I used chicken thighs instead of rabbit, and it turned out great. The sauce was especially good.
Mr Virk
[email protected]This recipe was easy to follow, and the results were delicious. I will definitely be making it again.
The Dude
[email protected]I'm not a huge fan of rabbit, but I thought I'd give this recipe a try. I was pleasantly surprised! The meat was tender and juicy, and the sauce was very flavorful.
Nazi Noor
[email protected]I made this dish for a dinner party, and it was a huge hit. Everyone raved about the flavor, and the presentation was beautiful.
Niazzi 420
[email protected]This dish was a bit time-consuming to make, but it was worth it. The flavors were complex and delicious, and the meat was cooked perfectly.
Magdalene Hope
[email protected]I followed the recipe exactly, and the results were amazing. My family loved it, and they're already asking me to make it again.
Clean Tv
[email protected]I love rabbit, but I'm always looking for new ways to cook it. This recipe was a great find! The rosemary and mushrooms added a lot of flavor, and the braising process made the meat fall off the bone.
Football player Life
[email protected]This rabbit dish was phenomenal! The meat was so tender and flavorful, and the sauce was rich and savory. I served it over mashed potatoes, and it was a perfect comfort food meal.