For the first time ever, I cooked (and ate) rabbit. I was very excited about it. Even though it was farm-raised and not wild rabbit it gave me a starting point. I’ve cooked venison, wild pork, elk, salmon, halibut, pheasant, white-wing dove, and rock dove. It was time to add rabbit to my repertoire. I’m looking forward to experimenting with recipes that incorporate the subtle flavor.
While, at this point, I still haven’t used wild rabbit, I’ll keep everyone updated once I have. I’d love to get my readers’ input and experience with rabbit, wild and farm-raised.
Rabbit Braised in White Wine with Sage
1 3-lb. rabbit, cut up
Kosher salt and fresh ground pepper
Flour to dredge
2 tbsp. butter
1 red onion, chopped (It adds color to an otherwise monochrome dish)
Several leaves of fresh sage, some chopped and some left intact for
Enough cognac to de-glaze pan
1 cup dry white wine
Enough chicken stock to cover rabbit
2 tbsp. flour
1/2 cup Kalamata olives, pitted
Cut rabbit into about 4 or 5 pieces, two legs, two fore quarters, and ribs, depending on the size. Season liberally with kosher salt and fresh ground pepper. Dredge in flour.
In a cast iron roasting pan, melt about 2 tbsp. of butter. Brown rabbit on all sides. Place on a separate plate.
Add onion to pan and sauté until translucent, scraping up yummy browned bits. Deglaze with a splash of cognac, continuing to scrape up bits.
Add wine and chopped sage. Return rabbit to the pan. Add enough stock to cover. Bring to a boil. Add olives. Reduce heat, cover. Simmer for 2 to 3 hours until meat is tender and sauce is thickened and reduced. Add sage leaves after plating. Serves 2-3.