soak your rabbit in salt water with a little vinegar overnight then quarter and brown in a half and half combination of butter and light olive oil in a stainless coverable stock pot or any large oven safe coverable pan. When the pieces are lightly browned on all sides remove from heat and add a cut up onion,carrot,and celery stalk, a medium chop will do well, add to this one half cup water and one half cup white wine 'something you like to drink not cooking wine' also one bay leaf and if you like a bit of kick some crushed of fresh ground pepper cover tightly a lose fitting lid won't work place in a 350 degree oven for about 30 minutes to an hour or until the meat starts falling off the bone, in the mean time saute 2 tbs finely diced garlic until in light olive oil over med heat being careful not to burn, then add a 2 tbs of butter when melted add flour until a soft paste forms that's your rue and if you timed it right and your rabbits done very slowy incorporate the braising liquid into the rue a little of the time alowing time for absorbsion if too dry add more wine reduce until it will glaze a spoon or leave a layer on it that's your sauce serve with your choice of starch, rice or potato classic French cooking enjoy
Topic: braised rabbit (Read 1067 times)
