Rabbit Braised in Red Wine
Credit: André Baranowski
(Coniglio al Vino Rosso)
SERVES 4
Rabbit, a lean game meat that has fallen out of favor in this country in recent decades, is making a comeback; it's now easy to find at many groceries and farmers' markets.
1 750-ml bottle of red wine
1⁄4 cup red wine vinegar
2 1⁄4 tbsp. sugar
1 2–3-lb. rabbit, cut into 8 pieces (see Easy Pieces)
Kosher salt and freshly ground black pepper
to taste
1⁄4 cup flour
1⁄4 cup extra-virgin olive oil
16 garlic cloves, crushed
16 sage leaves
6 rosemary sprigs
1. Heat oven to 350°. In a bowl, whisk together wine, vinegar, and sugar; set red wine mixture aside.
2.Season rabbit with salt and pepper to taste. Put flour on a plate. Dredge rabbit in flour; shake off excess.
3. Heat oil in a large skillet over medium heat. Cook rabbit, turning once, until browned on all sides, about 6 minutes per side.
4. Transfer rabbit to a deep 9" x 13" baking dish. Add garlic to the skillet; cook, stirring constantly, until golden brown, 3–4 minutes. Pour wine mixture into skillet; boil and scrape up browned bits with a spoon; pour sauce over rabbit.
5. Scatter sage and rosemary over top. Cover with foil and transfer to oven; braise until tender, about 45 minutes. Uncover, raise heat to 450°, and continue cooking, basting rabbit until sauce is thickened, about 25 minutes more. Season with salt and pepper to taste. Serve with crusty bread or atop wide egg noodles.
noodles AND bread. The noodles for balancing the
rabbit & sauce and the bread so you can spread the garlic cloves on it. One hint, when you crush the garlic
cloves don't smash the clove, just break the skin
enough to expose the interior a bit. And...if
you dare, butter the bread before you spread
the garlic on top.
http://www.saveur.com/article/Techniques/Easy-Pieces
http://www.saveur.com/article/Techniques/Butchering-a-Rabbit