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.
Number Of Ingredients 14 Steps:
Have the rabbit cut up like a chicken, the saddle should be cut into three or four pieces. The saddle is the rounded portion of the back between the shoulder and loin. Preheat the oven to 350ºF. Put a couple of tablespoons of flour into a paper bag. Put the rabbit pieces in the bag, roll the top shut, then shake the bag to evenly coat the rabbit with the flour. Heat the oil in a large, lidded skillet over a medium flame. Add the onions, shallot and carrots and sauté them for a couple of minutes. Remove to a bowl. Put the rabbit pieces in the skillet and brown them all around. Return the vegetables to the pan. Pour in the red wine and the brandy, then add the tomato paste and the can of tomatoes, with the juice. Stir to dissolve the paste into the liquid. Then scatter the herbs around and give everything a good grinding of black pepper. Bring to a boil, then reduce to a simmer. Cover and put into the oven. After about 20 minutes, take the pan out of the oven and remove the lid. Stir in the chopped up liver and the olives. Put the lid back, then return the pan to the oven. The rabbit should be done in another 20 minutes. This is terrific with pretty much any carb that you like-rice, mashed potatoes, a tubular pasta.
Time 2h5m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate. Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes. Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes. Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes. Remove pan from heat. Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.
Time 3h Yield 6 serving(s) Number Of Ingredients 13 Steps:
Rinse the rabbit pieces in cold water and pat dry. In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water. After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time. Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated. Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times. Serve immediately, accompanied by polenta if desired. (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).
