Recipe: Stewed Rabbit Legs and Seared Rabbit Loins
Ingredients
- 1 rabbit - dressed (2 1/4 pound)
- 1 onion
- 1 celery rib
- 1/2 cup chopped San Marzano (or any canned plum) tomato
- 4 cloves garlic - sliced
- salt and pepper
- olive oil
- 4 tbl balsamic vinegar reduce by half
- 1/2 cup white wine
- 1 cup chicken stock or broth
- 1 tsp fennel seed
- fresh parsley - chopped
Instructions
Step 1
Dice up 1/2 cup San Marzano (or any canned plum) tomato, 1 celery rib and 1 onion. Slice 4 cloves garlic.
Step 2
Add some olive oil in a hot saute pan over a heat.Brown the rabbit legs. Remove and set aside.
Step 3
In another saute pan, add some olive oil in the pan over a heat.Add the diced onion and celery, the onion slices, 1 tbsp salt, and 1/2 tbsp black pepper.
Saute for 10 minutes.
Step 4
After 10 minutes, Add the Chopped tomato, and 1/2 cup white wine. Give it a stir.Reduce for 6-7 minutes or until the white wine almost gone.
Step 5
Put the rabbit legs in the pan. Add 1 cup chicken stock or broth, and some rosemary leaves.Make sure the chicken stock or broth just enough to cover. Simmer on low heat for 1 1/2 hours. After that, Remove the rabbit legs. Turn up the heat. Reduce the liquid a little bit.
Step 6
Add some salt, some black pepper and 1 tsp fennel seed into a small bowl.Grind that up. this is our spice mix. Coat that on the Rabbit Loins.
Then sear the Rabbit Loins in a pan on medium heat for 2-3 minutes per side.
Step 7
Use a paste brush to swipe some reduced balsamic vinegar across a serving plate.Slice the rabbit loins up. Put them on the reduced vinegar. Add a rabbit leg and some sauce to serve.
