Rabbit Braised in Red Wine
The hearty flavor of this lean, game meat is showcased in this simple recipe; the preparation is similar to coq au vin.
Yield: serves 4
- 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 cloves garlic, crushed
- 16 sage leaves
- 6 sprigs rosemary
- Heat oven to 350°. In a bowl, whisk together wine, vinegar, and sugar; set red wine mixture aside.
- Season rabbit with salt and pepper to taste. Put flour on a plate. Dredge rabbit in flour; shake off excess.
- Heat oil in a large skillet over medium heat. Cook rabbit, turning once, until browned on all sides, about 6 minutes per side.
- 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.
- 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.