Braised Rabbit With Pickled Carrots

Recipe adapted from Michael McDonald

Braised Rabbit With Pickled Carrots
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Braised Rabbit With Pickled Carrots, adapted from Michael McDonald
Servings
4
servings
Ingredients
  • For the carrots
  • 1 cup red wine vinegar
  • 1 cup sugar
  • ½ teaspoon salt
  • 16 baby carrots
  •  
  • For the rabbit
  • 4 rabbit legs, thighs attached
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 3 slices bacon
  • ½ medium onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 plum tomatoes, coarsely chopped
  • 1 cup mushrooms, coarsely chopped
  • 1 thyme sprig
  • ¼ rosemary sprig
  • 2 parsley sprigs
  • 1 tablespoon Dijon mustard
  • 2 cups dry white wine
  • 2 quarts chicken stock or low-sodium broth
Directions
  1. Make the pickled carrots: In a pot, combine the vinegar, 1 cup water, the sugar and salt and bring to a simmer. Add the carrots and cook until tender. Refrigerate the carrots in the pickling liquid, and keep cool until ready to serve.
  2. Make the rabbit: Season the rabbit legs with salt and pepper. In a heavy-bottomed skillet or roasting pan, heat the olive oil. Add the rabbit and cook over medium-high heat until golden-brown, about 7 minutes per side. Remove the meat and tent with foil to keep warm. Add the bacon and vegetables to the pan and cook over high heat until browned. Add the herbs, mustard and wine, and boil until the liquid reduces by half, about 15 minutes.
  3. Preheat the oven to 300°. Return the meat to the pan and add the chicken stock. Bring to a boil, cover and roast in the oven for 2 hours, flipping the legs halfway through.
  4. Once fork-tender, remove the rabbit from the pan and keep warm. Strain the cooking liquid and return it to the pan. Place the pan on the stove, bring the liquid to a boil and reduce it by two-thirds. Season with salt and pepper to taste. Divide the rabbit among plates and top with the sauce. Garnish with the pickled carrots and serve.
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