Braised Rabbit with Parsnips, Carrots and Pearl Onions | Cooking in Sens

By tonym

Ingredients

• 6 rabbit legs
• 3 tbsp olive oil
• 1 onion, coarsely chopped
• 4 garlic cloves, chopped
• 2 celery branches, sliced
• 2 parsnips, chaos cut
• 4 carrots, chaos cut
• 1/2 tsp peppercorns
• 2 bay leaves
• 3-4 fresh sprigs of thyme
• 1 large fresh sprig of oregano
• 1 cup chicken broth
• 1 cup German demi-sec white wine
• 1/2 lb fresh pearl onions
• 1 1/2 tbsp butter

Preparation

Step 1

Brown the rabbit in the olive oil in a stove top to oven pan, remove and set aside. Add the onion, garlic and celery to the pan and saute for 2 minutes. Add the parsnips, carrots, peppercorns, bay leaves, thyme, oregano and saute for 3 minutes. Pour over the chicken broth, bring to a boil, then top with reserved rabbit. Pour the wine on top of the rabbit, cover and braise in a 350 F oven for 1 hour. Uncover and cook for an additional 20 minutes.

Blanch the pearl onions for about 1 minute in boiling water, remove, allow to cool and peel. Brown the onions in the butter and add to the rabbit for the last 20 minutes of cooking.