Kokkari Braised Rabbit

By Janet-2

Ingredients

• Braising rub:
• 2 (3 lb.) whole rabbits
• 1 tbsp. ground nutmeg
• 1 tbsp. ground cinnamon
• 1 tbsp. ground allspice
• Other:
• 1 carrot, chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 garlic heads, split
• 1 whole dry bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 tbsp. balsamic vinegar
• 2 tbsp. vegetable oil
• 3 whole black peppercorns
• 1 tbsp. tomato paste
• 3 quarts veal stock
• 1 cup red wine
• 2 cups water
• 1 cinnamon stick
• 2 tbsp. extra virgin olive oil
• kosher salt to taste

Preparation

Step 1

Cut the rabbit into serving pieces and gently rub with braising rub.

Preheat oven to 300 degrees F. In a large flameproof casserole or roasting pan with lid, heat the oil over medium heat. Place the rabbit pieces in the pan, turning occasionally until nicely browned. Transfer to plate and set aside.

Reduce heat under the casserole pan to medium and add onion, garlic, carrot and celery. Cook, stirring often, until vegetables brown deeply, about 10 minutes. Add wine and bring to a boil. Cook for 10-15 minutes until reduced to 1/4 cup.

Return rabbit to the casserole pan and add stock, water, thyme, bay leaf, rosemary, peppercorns and tomato paste. Put the lid on the plan and bake until rabbit is very tender about 1 hour and 15 minutes. The braising liquid should be barely simmering. When tested with a fork, the meat should separate easily from the bone.

Remove rabbit from pan, and strain the liquid. Remove liquid to a pan and over medium heat, reduce the liquid by half, until reaching a syrup like consistency. Place rabbit on serving platter and pour the reduced sauce.