Braised Rabbit Leg


Braising is a long, slow cooking technique, perfect for a cold winter day when you don’t mind having the oven on for a couple hours to warm up your kitchen. It’s also a great way to make a sauce without having to go to a lot of extra effort. For this recipe, I used rabbit but it could easily be substituted with chicken or something more readily available at the grocery store. I served it with a bulgar/lentil salad and some mushrooms. A perfect winter dish.

Ingredients:
Rabbit
8 rabbit legs
1 onion, diced
2 garlic cloves, smashed
2 qts. Rabbit stock
1 ½ cups red wine
2 cups crushed tomatoes
2 sprigs rosemary
6 sprigs thyme
5 sage leaves

Lentil Bulgar Salad
¾ cups black beluga lentils
2 cups bulgar
2 bunches scallions, white and light green parts only, thinly sliced
1 pint cherry tomatoes, quartered
1 cucumber, diced
1 bunch parsley, minced
1 bunch mint, minced
2 lemons, juiced
¼ cup extra virgin olive oil
¼ tsp. cumin
Salt and pepper, to taste

Hen of the Woods
2 cups hen of the woods mushrooms
salt and pepper, to taste

Directions:
Rabbit
1. Heat a pan with canola oil. Season rabbit. Brown rabbit on high heat and remove. Let sit while making the braise.
2. In the same pan, add onion and garlic and cook until soft.
3. Add wine to deglaze, reduce by 2/3. Stir in tomatoes, stock and herbs.
4. Add rabbit legs, making sure they are completely covered. Simmer.
5. Cover pan with a lid and cook in 350 degree oven, about 1 hour until rabbit is tender.
6. Remove rabbit and reduce liquid until sauce consistency. Strain.

Lentil Bulgar Salad
1. Presoak the bulgar by adding 2 cups of water to 2 cups of bulgar and lit sit until water is absorbed and bulgar is no longer crunchy.
2. Cook lentils in 1 ½ cups water for 15-20 minutes until tender but not mushi, drain.
3. Add all dry ingredients to bulgar and lentils in a bowl, mix.
4. In a separate bowl, add salt, pepper and cumin to lemon juice. Whisk in olive oil until emulsified. Add to salad, mix.

Hen of the Woods
1. Heat pan with oil. On high heat, add mushrooms, cook until soft.
2. Season with salt and pepper to taste.

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