Italian-style Rabbit
Braised rabbit with
dried cherries, pearl onions and pine nuts
Ingredients:
| 1 rabbit, cut
into 5 pieces |
1 tablespoon flour |
| 1/4 cup olive oil |
1/3 cup white wine vinegar |
| 1 yellow onion, thinly sliced |
1 14-ounce can beef broth |
| 3 cloves garlic, minced |
1/2 cup dried cherries (or
raisins) |
| 2 bay leaves |
1 cup pearl onions |
| 1 large sprig rosemary |
1/3 cup toasted pine nuts |
| 1 tablespoon chopped fresh thyme |
chopped Italian parsley |
| 2 tablespoons sugar |
salt and pepper |
- Season the rabbit pieces liberaly with salt
and pepper.
- Brown the rabbit in the olive oil in a heavy
skillet over medium-high heat. This may need to be done in several batchs.
Remove the rabbit pieces as they become brown.
- In the same skillet, sauté the sliced onion
until soft, about 6 minutes, and add the garlic. Sauté for 1 minute more.
- Add the rabbit back to the skillet with any
juices, and add the bay leaves, rosemary, and thyme. Add the sugar, flour,
vinegar, beef broth and dried cherries. Stir to coat the rabbit pieces.
- Cover the skillet tightly and place in a 350º
oven. Braise the rabbit for 1 hour, stirring half way through and checking
the level of the liquid. If the dish seems dry, add a splash of red wine.
Check the rabbit for tenderness...it may need up to 20 minutes of additional
time, depending on the size and age of your rabbit.
- Ten minutes before the rabbit is done, add the
pearl onions and salt and pepper to taste. Remove the rosemary sprig and bay
leaves. (if you feel like it, you can bone the rabbit)
- Serve over soft polenta, sprinkled with
chopped parsley and pine nuts. Garnish each plate with a rosemary sprig.
Serves 6
A classic pairing with the Mosby
La Seduzione.
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