Rabbit | Saveur

Braised Rabbit with Pan-Fried Radishes and Creamy Polenta

Eliza Glaister — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Chef Eliza Glaister grew up in New York’s Hudson Valley, where her cooking was influenced by neighboring farmers and wild game purveyors like Quattro’s Farm. This braised rabbit recipe, served over creamy polenta and topped with pan-fried radishes and leek oil, is a summer favorite. “When preparing game with little to no fat, especially rabbit, braising it is a wonderful method,” she says. “Cooking seasonally means working with ingredients that are all growing together at the same time and place. They end up just working well together. The radish and dandelion greens add a big punch of peppery bitterness to this succulent braise.”

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 4–6

Time: 2 hours

Ingredients

For the rabbit:

1 medium leek, washed
1 whole 2½–3 lb. rabbit
1 cup plus 2 Tbsp. vegetable oil, divided
Kosher salt and freshly ground black pepper
4 cups chicken stock
2 cups dry white wine
1 Tbsp. chopped fresh oregano leaves
6 fresh bay leaves, or 12 dried
6 juniper berries
1 Tbsp. Dijon mustard

For the vegetables:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 bunch red radishes (8–12 oz.), greens left attached, scrubbed and halved lengthwise
12 large dandelion leaves
2 garlic cloves, finely chopped
Kosher salt

For the grits:

2 cups whole milk, divided
½ cup fine yellow grits or polenta
4 Tbsp. unsalted butter
Kosher salt, to taste

Instructions

Make the rabbit: Discard any dry or discolored green parts of the leek, then coarsely chop the remaining greens and reserve. Slice the white end into 1-inch-thick rounds and set aside. To a large Dutch oven, add the rabbit and 2 tablespoons of the oil and season with salt and pepper. Turn the heat to medium and cook, turning occasionally, until golden brown on all sides, about 8 minutes total. Add the chicken stock, white wine, oregano, leek rounds, bay leaves, and juniper berries. When the liquid begins to boil, cover and turn the heat to medium-low. Simmer, rotating the rabbit halfway through cooking, until the rabbit is tender, about 1½ hours. Remove from the heat.
Meanwhile, in a food processor, purée the leek greens and remaining oil, then strain into a bowl and season with salt to taste. (Refrigerated, the sauce will keep for one month.)
Using tongs, transfer the rabbit to a cutting board. When cool enough to handle, pick the meat from the bones (discard the bones, or reserve them to make a stock) and return it to the pot. Stir in the mustard and salt and black pepper to taste, then turn the heat to low and continue to cook, uncovered, until thickened slightly, 10–15 minutes.
Make the vegetables: To a skillet set over medium-low heat, add the oil, butter, radishes, dandelion leaves, and garlic. Cook, stirring occasionally, until the radishes are fork tender, 6–10 minutes. Season with salt and set aside.
Make the grits: In a medium pot, bring 1 cup of the milk and 1 cup of water to a boil. Season with salt, then turn the heat to low and add the grits. Cook, whisking continuously, until thickened, about 10 minutes. Whisk in the butter and remaining milk and season with salt to taste.
To serve, scrape the grits onto a platter. Using a slotted spoon, top evenly with the braised rabbit, then spoon with the cooking liquid. Top with the vegetables, then drizzle with the leek oil and serve.

The post Braised Rabbit with Pan-Fried Radishes and Creamy Polenta appeared first on Saveur.

Coniglio alla Ligure (Ligurian-Style Braised Rabbit)

Laurel Evans — Thu, 21 Oct 2021 17:26:53 +0000

Emilio Scoti

You will find this iconic Italian stew on the menu of every self-respecting, family-style, countryside trattoria in Liguria. Easy to raise, quick to reproduce, and requiring limited space to house, rabbits rapidly became the livestock of choice in the harsh Ligurian hills. When simmered slowly with white wine and the flavors of local ingredients like olives and pine nuts, the naturally lean meat becomes juicy and irresistible. If sold whole, ask your butcher to cut the rabbit into 8 pieces for you and remove the head. If you like, request the kidneys and liver, which add an extra level of flavor to the dish.

This recipe, which is adapted from Laurel Evan’s cookbook, Liguria: The Cookbook: Recipes from the Italian Riviera, is easy to love and family-friendly, as the subtly flavored, tender, white meat is similar to chicken. Not a fan of rabbit? Feel free to substitute three and half pounds of chicken thighs and drumsticks, and reduce the cooking time to 40 minutes.

Featured in: “A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines.”

Yield: serves 4

Time: 1 hour 45 minutes

One 3-lb. rabbit, with giblets, cut into 8 pieces
¼ cups plus 2 Tbsp. extra-virgin olive oil, divided
3 medium garlic cloves, peeled
⅓ cups Taggiasche or Nicoise olives
2 tbsp. pine nuts
1 bay leaf
1 rosemary sprig
½ cups dry white wine
½ vegetable or chicken broth

Instructions

Season the rabbit pieces all over with salt, reserving the kidneys and liver. To a large skillet over medium-high heat, add 5 tablespoons of the olive oil. When hot, add the rabbit in batches and cook, turning occasionally, until golden brown all over, about 15 minutes per batch; transfer the rabbit piece to a plate, then add the garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add olives, pine nuts, bay leaf, and rosemary to the skillet. Pour in the wine and bring to a boil, allowing the alcohol to evaporate slightly, about 2 minutes. Return the rabbit to the skillet, then pour in the chicken broth. Bring to a boil, then turn the heat down to maintain a gentle simmer, cover, and cook, stirring occasionally until the meat is very tender and pulling away from the bones, 60–70 minutes. (Add a splash of water as needed to avoid sticking.)
Meanwhile, season the liver and kidneys with salt. To a small skillet over medium heat, add the remaining olive oil. When hot, add giblets and cook, turning once until browned all over, about 1 minute per side. Transfer the giblets to the rabbit mixture for the final 10 minutes of cooking. When ready to serve, remove and discard the bay leaf and rosemary and serve the rabbit directly from the skillet.

The post Coniglio alla Ligure (Ligurian-Style Braised Rabbit) appeared first on Saveur.

Justin Wilson’s Rabbit Sauce Piquant

SAVEUR Editors — Fri, 09 Oct 2020 17:58:51 +0000

Get the recipe for Rabbit Sauce Piquant ». Maura McEvoy

This zesty Cajun stew is adapted from versions that appear in two of chef and humorist Justin Wilson’s books, The Justin Wilson #2 Cookbook: Cookin’ Cajun and Justin Wilson’s Homegrown Louisiana Cookin’.

Featured in: The 2020 Saveur 100: 91-100

Equipment

Yield: serves 6-8

Time: 5 hours

1 4½-lb. rabbit, cut into 8 pieces by your butcher*
Kosher salt and freshly ground black pepper
¹⁄₂ cup bacon fat (or canola oil)
1 cup olive oil
1 cup all-purpose flour
2 cups canned tomato sauce
8 small yellow onions, coarsely chopped (about 8 cups)
1 large green bell pepper, coarsely chopped (about 1½ cups)
2 large celery ribs, coarsely chopped (about 1 cup)
8 medium scallions, coarsely chopped (about 1 cup)
2 cups dry white wine
juice of 2 lemons (about 1/2 cup)
1 tbsp. Worcestershire sauce
1 garlic clove, minced (about 1 tsp.)
¹⁄₄ tsp. Angostura bitters
Cayenne pepper, to taste
Chopped parsley, for garnish
6-8 cups steamed long-grain white rice, to serve

Instructions

Season the rabbit pieces with salt and black pepper. In a large Dutch oven, over medium-high heat, cook the bacon fat or canola oil until smoking. Working in batches, add the rabbit to the pot and cook, turning with tongs occasionally, until browned all over, 11 minutes per batch. Transfer the meat to a platter and set aside. Discard the bacon fat or oil.
Make the roux: Return the Dutch oven to the stove and set over medium-low heat. Add the olive oil, then whisk in the flour and cook, stirring continuously with a wooden spoon, until the roux is a rich, chocolate-brown color, about 1 hour. Next, stir in the tomato sauce, then add the onions, bell pepper, and celery. Cover and cook, stirring and scraping the bottom occasionally, until vegetables are softened, about 1 hour. Stir in the scallions, add the reserved rabbit pieces, then cover and continue cooking, 30 minutes more.
Increase heat to medium, then stir in the wine, lemon juice, Worcestershire, garlic, and bitters. Bring to a boil, then turn the heat to low, cover, and simmer until the rabbit is very tender, about 2 hours. Season to taste with more kosher salt, black pepper, and cayenne; top with chopped parsley and serve over rice.

*Or see our step-by-step instructions.

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Pot de Lapin au Foie Gras (Cook’s Jar with Rabbit and Foie Gras)

Organic — Mon, 18 Mar 2019 22:25:49 +0000

Landon Nordeman

Based on a recipe from chef Frederic Thevenet at Restaurant Aux Lyonnais, this rustic charcuterie is cooked in jars and tastes like the ultimate country-style pate. Let the jars sit in the refrigerator for at least a day after they’re cooked to allow the flavors to meld, and serve them one or two per person with toasted bread, cornichons, and Dijon mustard.

Landon Nordeman

1 large yellow onion, peeled and
halved
6 cloves garlic (2 cloves thickly
sliced lengthwise, 4 left whole)
1 tbsp. canola oil
1 celery stalk, ends trimmed
4 sprigs rosemary, 1 left whole, the
rest finely chopped
1 sprig sage
4 tsp. kosher salt, plus more to taste
1 1⁄2 tsp. freshly ground black
pepper, plus more to taste
1 3-lb. rabbit, legs removed, breasts
and saddle meat deboned and diced
into 1⁄2″ pieces (bones reserved)
9 oz. coarsely ground pork tenderloin
8 oz. coarsely ground pork shoulder
8 oz. chicken livers, cut into
1⁄2″ cubes
1⁄2 tsp. fresh thyme leaves, finely
chopped
1 1⁄2 cups champagne
4 cups duck fat
1 1⁄2 lbs. foie gras
Toasted slices of country bread,
cornichons, and Dijon mustard,
for serving

1. Using a butter knife, cut several 1″-deep slits in each onion half, pulling the knife side to side to widen the slits. Insert one garlic slice into each slit. Heat canola oil in a grill pan or skillet over high heat and char the onion on all sides, about 8 minutes. Remove pan from heat and set aside.

2. In a large pot, combine the grilled onion, celery, a sprig each of rosemary and sage, and 12 cups water. Lightly season with salt and pepper and bring to a boil over high heat. Add the rabbit legs and reserved bones, return to a boil, and reduce heat to medium-low; simmer until the rabbit is tender, about 1 1⁄2 hours. Transfer rabbit legs to a plate and let cool. Continue simmering rabbit stock until reduced to 1⁄4 cup, about 1 1⁄2 hours. Set a fine mesh sieve over a bowl and strain stock, discarding solids; chill. Pull the rabbit meat from the bones; shred meat, transfer to bowl with stock, cover, and chill.

3. In a bowl, combine diced rabbit breast and saddle meat, pork, chicken livers, and the chopped rosemary and thyme; season with pepper. Pour champagne over mixture and refrigerate for 6 hours.

4. Heat duck fat over low heat in a 4-qt. saucepan. Add the remaining garlic and cook until tender, about 30 minutes. Transfer garlic confit to a cutting board, reserving duck fat in pan. Mince garlic confit and transfer to a bowl; set aside. Reheat duck fat over medium-low heat until a deep-fry thermometer reads 200°. Add the foie gras and cook until an instant-read thermometer inserted into the thickest part of the lobe reads 127°, about 20 minutes. Using a slotted spoon, transfer foie gras to a plate, let cool to room temperature, then chill in the refrigerator. Trim any veins from foie gras and cut it into 1⁄2″ cubes.

5. In a large bowl, combine shredded rabbit mixture, champagne mixture, and foie gras. Add the reserved garlic confit; season with 4 tsp. salt and 1 1⁄2 tsp. freshly ground pepper. Mix well.

6. Heat oven to 175°. Fill 8 sterilized jars with the mixture, leaving 1⁄4″ head space (to relieve pressure), and seal. Place jars in a roasting pan and pour in boiling water to cover halfway up the side of the jars. Transfer to oven and cook until an instant-read thermometer inserted into a jar registers 136°, about 2 hours. Remove pan from oven and let jars cool to room temperature. Transfer jars to the refrigerator and let sit to allow flavors to meld for at least 1 day before serving. Serve jars on a plate with toasts, pickles, and mustard, if you like.

SERVES 8-16

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Rabbit with Mustard (Lapin a la Moutarde)

Organic — Mon, 18 Mar 2019 22:30:47 +0000

A quick and easy broiled rabbit recipe from Richard Olney and Lulu Peyraud. Get the recipe for Rabbit with Mustard (Lapin a la Moutarde). Elizabeth Bossin

Adapted from Richard Olney’s book Lulu’s Provençal Table (Grub Street Cookery, 2013) and used with permission from the publisher.

Rabbit with Mustard (Lapin a la Moutarde) Elizabeth Bossin

This straightforward recipe from Richard Olney’s book, Lulu’s Provençal Table is one of our favorite methods for cooking a rabbit. Ask your butcher to break the rabbit down for you or reference our handy butchering guide and do it yourself.

What You Will Need

Baking Pan

Yield: serves 2-4

Time: 1 hour

1 medium rabbit, about 2 lbs., cut up as for a sauté
¹⁄₄ cup plus 2 Tbsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 tbsp. extra virgin olive oil

Instructions

Preheat the broiler. Smear the rabbit pieces all over with mustard and place them on a rack resting on the edges of a shallow baking pan. Season the top surfaces of the rabbit with salt and pepper and drizzle with half of the olive oil.
Transfer the pan to the broiler and cook until the meat is beginning to brown, 20–25 minutes. Turn the pieces over, season the other sides, add the remaining olive oil, and cook until the thighs are tender when pierced with a fork, about 20 minutes. Serve hot or at room temperature.

The post Rabbit with Mustard (Lapin a la Moutarde) appeared first on Saveur.

These Italian Chefs Want You to Cook More Rabbit

SAVEUR Editors — Mon, 18 Mar 2019 22:50:09 +0000

In parts of Italy, rabbit is as common a meal as pasta, and like everything else in the boot, how you cook it and what you serve it with varies from place to place. So when Nick Anderer and Rita Sodi get together to make rabbit, they bring two very different dishes to the table.

Rita Sodi, chef-owner of I Sodi and Via Carota, makes a simple coniglio in padella that requires not much more than brining the meat to enhance its juiciness, browning it for flavor, and reducing a quick pan sauce. But Nick Anderer, chef-partner of Maialino, creates a savory version that incorporates rabbit sausage as well as dark olives, plenty of acid, and salty prosciutto and soppressata. Together they show off the range of this lovely lean protein: on one end, it can be as simple as a more flavorful alternative to chicken; on the other, it’s as complex and rewarding to cook as duck or beef.

Sodi grew up on a farm outside of Florence and has always cooked with her family, but she only learned the complexities of a restaurant kitchen when she opened her West Village restaurant, I Sodi. Her style marries simplicity and comfort with a sophisticated awareness of its strengths. Anderer’s background could not be more different—he was born in Indiana and grew up in New York with a Japanese mother and German-American father, and he learned to cook while studying abroad in Rome. He now cooks at Maialino and Marta, two classic New York restaurants focused on Roman-style cuisine.

In the video above, Anderer points out that even though they approached the dish with the same ingredients, his final product looks little like Sodi’s version, in part because Sodi’s rabbit remained intact on the bone while Anderer elected to deconstruct his rabbit after roasting it. But Sodi is fine with it; she says the important part is to cook the meat with the bone in. Sodi calls Anderer’s rabbit “beautiful” and “tasty,” and even admits to being a bit jealous that he used all parts of the rabbit. While they may not always agree on how to cook this Italian dish, they both can agree that rabbit is a dish that’s worth cooking.

Get the recipe for Rita Sodi’s Italian-Style Fried Rabbit » Michelle Heimerman

Get the recipe for Nick Anderer’s Italian Roasted Rabbit » Michelle Heimerman

The post These Italian Chefs Want You to Cook More Rabbit appeared first on Saveur.

Italian-Style Fried Rabbit (Coniglio in Padella)

Rita Sodi — Mon, 18 Mar 2019 22:22:29 +0000

Get the recipe for Rita Sodi's Italian-Style Fried Rabbit ». Michelle Heimerman

A classic way to cook this lean protein, coniglio in padella requires not much more than brining, browning, and reducing. Rita Sodi of I Sodi in New York City brines her rabbit with garlic and rosemary before browning it with salty lardo. A white wine sauce with olives adds an extra layer of briny flavor.

What You Will Need

Yield: serves 4

1 head garlic, split (not cleaned), plus 6 cloves garlic, minced
3 sprigs rosemary, plus 2 Tbsp. chopped fresh rosemary
1 cup kosher salt
¹⁄₂ cup sugar
1 4-5 lb. rabbit, cut into 8 pieces
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
8 oz. lardo, minced
4 cups dry white wine
1 cup pitted taggiasca olives
3 cups chicken or vegetable stock

Instructions

In a large bowl, add 8 ½ cups water, the head of garlic, the whole rosemary sprigs, the salt, and sugar; stir to mix, then add the rabbit pieces. Cover and chill overnight.
Remove the rabbit from the brine and pat dry with paper towels.
Place a large skillet over medium-high heat. Add the oil and lardo and heat until very hot but not yet smoking. Add the rabbit pieces in a single layer, working in batches if needed to avoid crowding. Cook, turning once, until the meat is a dark golden brown, 4 to 6 minutes per side. Add the garlic and rosemary to the pan and continue cooking for 3 minutes.
Lower the heat to medium and stir in the white wine. Cover the pan and cook 15 minutes to reduce. Add the stock and the olives and cook until well combined, 7-10 minutes. Season with pepper to taste.
Remove rabbit to the serving platter and pour the olives and sauce over the pieces. Serve with your favorite seasonal vegetables.

The post Italian-Style Fried Rabbit (Coniglio in Padella) appeared first on Saveur.

Italian Roasted Rabbit (Coniglio al Forno)

Nick Anderer — Mon, 18 Mar 2019 22:47:01 +0000

Michelle Heimerman

A comforting cool weather dish, chef Nick Anderer’s coniglio al forno provides expert instruction in breaking down a whole rabbit (which any good butcher can do on-site as well) for the avid home butcher. With savory dark olives, plenty of acid, and salty prosciutto and soppressata, the rabbit parts are beautifully seared and browned from pan- and oven-roasting. Often, the whole rabbit does not come with liver, heart, and kidneys, in which case eliminate the applicable steps.

What You Will Need

Yield: serves 4

Ingredients

For the sauce

1 cup chopped prosciutto and soppressata (use the ends or other trim pieces if you have them)
2 small shallots, thinly sliced
1 sprig rosemary, plus 1 Tbsp. fresh rosemary leaves
2 cloves garlic, minced
1 cup white wine, plus a splash more
¹⁄₄ cup white wine vinegar
2 cups brown rabbit or chicken stock
2 tbsp. olive oil
¹⁄₂ cup pitted taggiasca olives
1 lemon wedge, for squeezing
Kosher salt

For the rabbit

1 4-5 lb. rabbit
¹⁄₂ tsp. finely chopped fresh rosemary, plus 1 sprig rosemary
Freshly ground black pepper
Kosher salt
4 oz. Rabbit Sausage with Fennel, Chili Flakes, and Broccoli Rabe
2-3 tbsp. olive oil
2 tbsp. unsalted butter

Instructions

To make the sauce: In a large skillet over medium-high heat, add the prosciutto and soppressatta. Cook, stirring occasionally, until some of the fat renders. Add the shallots, rosemary, and garlic and cook, stirring, for 1 minute. Stir in the white and vinegar. Cook until the liquid is almost completely evaporated, then stir in the stock. Simmer for 30 minutes, then strain. Set aside.
To make the rabbit, set aside the heart, kidney and livers. Detach the hind legs and front shoulders. Cut away the meat for both and set aside for sausage. Remove the rib rack from the front end of the center section and French the bones. You will be left with the center loin section with two flaps hanging off either side. Remove one of the flaps and set aside for sausage. Keep the other flap attached and pound it out thin until it reaches ¾ of the way around the loin. Season the inside of the flap with chopped rosemary and black pepper and wrap it around the bone-in loin, tying it in three places to hold the flap in place.
When ready to roast, preheat the oven to 450°. Season the outside of the wrapped loin and the rack with salt and pepper.
Heat a large skillet over medium-high heat. Add the olive oil and heat until hot but not smoking. Add the wrapped loin flap side down. Let cook, rotating as needed, until dark golden brown on all sides. Place the loin back on the flat flap side, then add the sausage to the pan. Transfer the skillet to the oven and cook 3 to 5 minutes or when evenly browned with an internal temperature of 125° when checked with a meat thermometer.
Remove the pan from oven and set over medium heat on the stove. Add the butter and a rosemary sprig and cook until the butter is melted and hot. Add the rack and, using a spoon, baste the sausage, rack and the loin with the melted butter for 1-2 minutes.
Remove all of the meat from the pan to a resting rack, and drizzle the excess hot butter and rosemary over the meat. Let rest for at least 5 minutes and up to 15 minutes. Do not clean out the pan; set aside.
Meanwhile, season the liver, heart, and kidney with salt and pepper. In a separate small skillet, add 1 tablespoon butter and a sprig of rosemary and cook, turning once, 30 seconds per side, being careful to leave the offal medium rare. Remove and transfer to a cutting board.
Slice all the offal in half to expose the rosy interiors. Remove the seared flap from the loin meat and cut into strips. Remove the loin meat from the bone, slice the sausage, and arrange everything, including the rack, on the plate.
Working quickly, finish the sauce: Add the olive oil to the reserved skillet over medium heat. Once hot, add the rosemary leaves and olives; cook until lightly fried, about 1 minute. Pour in a splash of white wine and ½ cup of the prepared sauce. Bring to a simmer and add a squeeze of fresh lemon juice. Taste and adjust the seasoning with salt and pepper.

The post Italian Roasted Rabbit (Coniglio al Forno) appeared first on Saveur.

Rabbit Sausage with Fennel, Chili Flakes, and Broccoli Rabe

Nick Anderer — Mon, 18 Mar 2019 22:23:41 +0000

Michelle Heimerman

Roasted rabbit is a staple at Maialino, a Roman style trattoria in New York City. There, chef Nick Anderer also makes spicy rabbit sausage with the animal’s lean cuts combined with pork backfat (which can be substituted with pork belly). An ambitious project, making rabbit sausage requires a meat grinder and pork casings, the latter of which any good butcher can provide. To reduce this recipe, divide the measurements by four.

Yield: makes 10 4-ounce sausage links

³⁄₄ cup kosher salt
3 tbsp. freshly ground black pepper
3 tbsp. fennel seed
2 ¹⁄₂ tbsp. crushed red pepper
2 tbsp. sugar
1 ¹⁄₂ tsp. finely chopped rosemary
1 ¹⁄₂ tsp. finely chopped fresh fennel fronds
8 ³⁄₄ lb. lean rabbit meat from the shoulders, legs, and loin flaps, diced
2 ¹⁄₄ lb. pork backfat, diced
7 oz. buttermilk powder
1 lb. blanched broccoli rabe, chopped
2 cups ice-cold water
Pork casing (approximately 20 feet in length)

Instructions

In a small bowl combine the salt, black pepper, fennel seed, red pepper, sugar, rosemary, and fennel fronds. In a large bowl, season the rabbit meat and fat lightly with the seasoning mixture (reserve the remaining mixture for another use). Transfer to the freezer.
Once frozen solid, break the mixture apart. Mix with the buttermilk powder and broccoli rabe.
Using a meat grinder, grind the mixture on the large die into a chilled bowl (preferably over an ice bath). Freeze at least 20 minutes, then grind again through the small die. Transfer to a stand mixer fitted with the paddle attachment and beat, slowly adding the ice water until fully incorporated.
Moisten pork casing in cold water and lay the open end over the sausage stuffing tube, bunching the entire casing over this tube. With the motor on a slow setting, carefully guide the meat into the casing until it is fully stuffed. Be careful not to pack it too tightly by guiding the casing out along with the meat. Twist sections of this link (about 3 inches long each) to form links that are roughly 4 oz. each.

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Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo)

Katie Button — Mon, 18 Mar 2019 22:21:03 +0000

Smoky Spanish paprika adds deep flavor to this braise from Chef Katie Button of Cúrate and Nightbell, matching perfectly with gamey, succulent rabbit. Get the recipe for Braised Rabbit with Salmorejo Sauce ». Paul Sirisalee | Food Styling: Eugene Jho

Smoky Spanish paprika adds deep flavor to this braise from Chef Katie Button of Cúrate and Nightbell, matching perfectly with gamey, succulent rabbit.

Featured in: 10 Ingredients We’re Obsessed With

Yield: serves 4

Time: 10 hours

¹⁄₄ cup kosher salt, plus more
¹⁄₄ cup packed light brown sugar
10 whole black peppercorns
7 cloves garlic, crushed and peeled
3 bay leaves
1 (3-lb.) whole rabbit, broken down into 4 legs and 2 loins on the bone (have your butcher do this)
1 ¹⁄₂ cups white wine
2 tbsp. white wine vinegar
2 tsp. pimentón (smoked Spanish paprika)
¹⁄₂ tsp. ground cumin
1 dried New Mexican chile, stemmed and seeded
2 tbsp. olive oil
Freshly ground black pepper

Instructions

In a small saucepan, combine the 1⁄4 cup salt with the brown sugar, peppercorns, 2 garlic cloves, 2 bay leaves, and 1 cup water and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat, stir in 2 cups cold water, and let cool. Pour the brine into a large zip-top plastic bag, add the rabbit pieces, and refrigerate at least 8 hours or overnight.
Heat the oven to 350°. In a blender, blend the 5 remaining garlic cloves and bay leaf with the wine, vinegar, pimentón, cumin, chile, and 2 1⁄2 cups water until smooth. Drain the rabbit pieces, pat dry with paper towels, and discard the brine.
In an 8-qt. saucepan, heat the olive oil over high. Season the rabbit with salt and pepper, add to the pan, and cook, turning once, until browned all over, about 8 minutes. Pour in the blended wine and spices and bring to a boil. Cover, place in the oven, and cook until the rabbit is tender, about 1 1⁄2 hours. Transfer the pan to a rack, lift the rabbit from the pan, and transfer it to a serving platter.
Place the pan over high heat and boil the braising liquid until reduced to 3⁄4 cup, about 5 minutes. Spoon the sauce over the rabbit and serve while hot.

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