Nov 2, 2009
Rabbit En Civet
rabbit-en-civet-stew-braise-french-slow-cook,the-chef-cooks-at-home
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Credit: André Baranowski
Perfect for a crisp autumn night, this
traditional French preparation for rabbit (at the top of the Holiday Recipes links) is hearty, infused with rich flavor, and beautifully simple. I use one of my favorite techniques—braising—which creates a dark, earthy sauce that perfectly marries the gaminess of the meat and the sweetness of the root vegetables. Paired with a good bottle of red Burgundy and a loaf of crusty bread, this dish will knock the chill out of the coldest of nights.
Gavin Kaysen is the executive chef of Café Boulud in New York City.
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