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Rabbit Braised in White Wine and Sage

vail, rabbit, venison and barley soup, 9-13-13 034For 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

vail, rabbit, venison and barley soup, 9-13-13 005

This was two farmed-raised rabbits. They fed 6-8 people. For some, rabbit just isn’t their “thang”.

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.

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Wine glass and flamboyant apron are NOT optional! It’s all part of the total package!

In a cast iron roasting pan, melt  about 2 tbsp. of butter.  Brown rabbit on all sides.  Place on a separate plate.

vail, rabbit, venison and barley soup, 9-13-13 028

vail, rabbit, venison and barley soup, 9-13-13 027

Add onion to pan and sauté until translucent, scraping up yummy browned bits.  Deglaze with a splash of cognac, continuing to scrape up bits.

vail, rabbit, venison and barley soup, 9-13-13 029

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.

 
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Posted by on November 23, 2013 in Uncategorized

 

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