4 large rabbit legs
1/2 cup good honey, local if you can get it
1 sweet onion, chopped
1 carrot, chopped
2 celery ribs, chopped
1 piece of ginger, peeled and chopped
6 sprigs of thyme
2 bay leaves
4 parsley stems
1 tsp. black peppercorns
2 cups good quality chicken stock
2 tbsp. canola oil
2 tbsp. white balsamic vinegar
Kosher salt and fresh ground black pepper, to taste
1. Generously salt and pepper rabbit legs. Pre-heat oven to 325°.
2. Heat oil in a high-sided braising pan, wait for oil to get hot and quickly brown both sides of the rabbit legs. Remove legs and add onions and carrots to hot oil, being careful not to burn the browned bits left behind by the legs. Once onions have a little color, add remaining ingredients, including browned legs, and bring to a boil.
3. Place lid on pot and put into pre-heated oven. Braise legs until very tender, begin checking after about an hour.
4. Once legs are fork tender remove them carefully from the braising liquid and taste liquid for seasoning. Strain solids from liquid and return liquid to stove and reduce to a glaze. It may be necessary to adjust honey or salt levels. The glaze should be syrupy but not thick and not be too salty or too sweet. The acid in the vinegar should help balance the glaze.
5. Glaze legs and serve with the best quality local vegetables you can find.
Note: In the restaurant Chef Joe Clarke will often confit the Rabbit in duck fat but he has adapted this recipe for the home cook. Both methods work wonderfully for this very lean protein.