Recipe: Stewed Rabbit Legs and Seared Loins
Ingredients
- 1 rabbit, dressed (2 1/4 pound)
- 1 onion
- 1 celery rib
- 1/2 cup chopped San Marzano (or any canned plum) tomato
- 4 cloves garlic, sliced
- salt and pepper
- olive oil
- 4 tbl balsamic vinegar reduce by half
- 1/2 cup white wine
- 1 cup chicken stock or broth
- 1 tsp fennel seed
- fresh parsley, chopped
Instructions
Step 1
Dice up all the tomatoes.
Step 2
Put a saute pan over a heat. When a the pan is hot, add some oil, and brown the rabbit legs for a long time.
Step 3
Add the chopped onion, 4 cloves sliced garlic, fresh chopped parsley, some salt and pepper in a pot over a heat. Saute for about 10 minutes.
Step 4
After 10 minutes, add the diced tomatoes. Stir well. Add 1/2 cup white wine, the cooked rabbit legs, 1 cup chicken stock or broth,and some rosemary. Give it a stir, then simmer covered on low heat for 1 1/2 hours. When done, remove the rabbit legs, keep simmer to reduce the sauce.
Step 5
Add some salt and pepper in a small bowl. Grind them well. Season them on rabbit meat. On a hot saute pan over a heat, sear the rabbit meat. Sear for 2-3 minutes per side. Then remove and slice in an angle.
Step 6
Brush a slash of balsamic vinegar on a serving plate. Then place the sliced rabbit meat on the slash. Place some carrots and sauce beside, topped with some chopped fresh parsley. Enjoy!