Whole Braised Rabbit with Shitake Pan Sauce over Smashed Root Vegetables

26 04 2010


Nothin’ says luvin’ like a bunny in the oven. Delicious, tender and seasoned with herbs and vegetables I know  this dish is a Red Queen favorite; and contrary to popular myth, it does not taste like chicken, it tastes like rabbit. So if you have stormy, rainy weekend this is the perfect dish to make and allow the smells of the stew to permeate the dreariness and warm you up, inside and out. And, that my friends, is what’s cookin’.

  • 1 Andouille sausage
  • 1 approximately 4 pound whole rabbit
  • 2 Tbs olive oil
  • Seasoned Flour for dredging
  • 3 carrots roughly chopped
  • 3 ribs celery roughly chopped
  • 1 large onion roughly chopped
  • 3 cloves chopped garlic
  • 1 leek, chopped
  • 1 bouquet garni (thyme, oregano, bay leaf, parsley)
  • 1 cup light chicken stock
  • 1 cup red wine
  • 1 cup water (or enough water to bring liquid ¾ way up rabbit)
  • Salt
  • Pepper
  • 1 ounce Shitake mushrooms
  • 2 large potatoes
  • 1 large celery root
  • 2 Tbs butter
  • ¼ cup cream
  • ¼ cup chopped parsley
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tsp fresh thyme
  • 2 Tbs truffle butter
  • ¼  cup cream

Remove any giblets from the rabbit, clean and pat dry. Brown the sausage in the Dutch oven and remove. Heat the olive oil in a Dutch oven over medium high heat. Preheat the oven to 325 degrees F. Dredge the rabbit in the seasoned flour and brown in the Dutch oven. Remove the rabbit and cook the onion, carrot and celery until soft. Add the garlic and leek and cook 1 more minute. Add the wine to deglaze the bits on the bottom of the Dutch oven. Add the sausage and rabbit back, laying them on the bed of the carrot, onion and celery. Add the chicken stock and the bouquet garni. Add enough liquid to come up about ¾ of the way up the rabbit. Cover and cook for about 1 to 1 ½ hours covered. Remove the top and cook another hour. Remove the rabbit. Strain the liquid and return to the stovetop and reduce by 2/3. In a pot with salted water, place the peeled potatoes and celery root cut into small chunks. Bring to a boil, reduce the heat and cook until fork tender. Drain the water, return the root vegetables to the pot, season and smash with butter and cream. Add the thinly sliced shitake mushrooms to a sauté pan with some olive oil and lightly brown, seasoning as they cook. When the pan juices have reduced by 2/3 and thickened, add the truffle butter and cream, whisking in and allow the sauce to thicken. In a separate bowl combine the parsley, lemon juice, lemon zest and thyme. To serve, place the smashed root vegetables on the serving plate. Place the rabbit on top, add the mushrooms, pan sauce and top with the parsley lemon and thyme.




5 responses

26 04 2010

Oh I grew up on Rabbit, and we get it now and then when friends go hunting and bring me back goodies! This looks great…I made it once with veal, and it was good…

Chef E

27 04 2010

my hubby loves rabbit

27 04 2010

Chef E: Just can’t go wrong with a braise and root veggies….
C&C: A delicious lean meat; wish it were more readily available.

28 04 2010

Yum! I have eaten rabbit in France and love it! It was either done with olives and tomatoes or with mustard sauce; yours sounds so flavorful with the mushrooms and a bit of cream, I am salivating already!

P.S: in Arabic, when you are toasting with someone you can say:

Kaassak (tr: your drink)

Sahtak (tr: your health)

Khalleena (tr: may Allah keep us together)

28 04 2010

Thanks! It is important to me to be able to drink in all cultures!!! Do you say each word in sequence, combinations or individually?

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