- 4
Ingredients
- 4 SERVINGS
- Serve over boiled rice, pasta, or polenta.
- • 1 young rabbit, about 3 pounds, cut into 6 to 8 pieces and blotted dry, or 4 rabbit hind legs, blotted dry
- • All-purpose flour for dredging
- • Salt and pepper to taste
- • 2 1/2 to 3 tablespoons duck fat or olive oil
- • 1 each onion, carrot, celery rib, coarsely chopped
- • 1 1/2 tablespoons crushed garlic
- • 1 cup water
- • 1/2 cup duck and veal demi-glace
- • 1/4 cup chopped fresh herbs (choose from rosemary, thyme, sage, oregano, savory, chives, cervil)
Preparation
Step 1
1. Preheat oven to 350°F. Heat a large heavy skillet over high heat.
2. Lightly dust rabbit with flour, patting to remove excess. Season with salt and pepper. Add duck fat to hot skillet and sear rabbit on all sides until golden brown, about 4 minutes on each side. Do this in batches if the pieces are crowded. Remove meat and set aside.
3. Add onion, carrot, celery, and garlic and sauté until lightly colored, 4 minutes, stirring occasionally. Pour in water and demi-glace, stirring up any browned particles. Add herbs and reserved rabbit t pan. Season with salt and pepper. Bring to a gentle boil, then cover and bake for 40 minutes (if using just legs, continue cooking for 20 minutes longer).
4. Serve sauce, vegetables, and rabbit over boiled rice, pasta, or polenta, if desired.