Rabbit En Civet

Andre 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 Cafe Boulud in New York City.