Rabbit the better chicken
This is a great way to cook a whole rabbit.
- 2-3 lb fresh young rabbit cut into pieces
- 1 onion diced fine
- 2 ribs celery diced fine
- 2-3 carrots diced fine
- 4 cloves garlic minced
- 1/4 lb pork belly cut into small dice
- 2 cups dry red wine
- 2 cups chicken stock
- 1 28 oz can tomatoes crushed
- 2 bay leaves
- 12-14 basil leaves chopped
- 4 tbsp butter
Soak rabbit pieces in a bowl of 6 cups water yo 3/4 cup white vinegar
for 30 minutes. Rinse off, pat dry and season with salt and pepper. Place pork belly in a large stock pot
over low heat until browned and fat is rendered. Remove pork belly to a paper towel lined plate to drain. Place rabbit in pot, turn heat to medium high and brown quickly on both sides. Remove meat and add butter to pot. Melt then saute onion, carrot and celery until soft. Add garlic, bay leaves and basil and continue to saute for 3 minutes. Return pork belly and rabbit to pan and coat. Add wine and bring to boil. Turn to simmer and reduce wine by half. Add stock and tomatoes bring to a simmer the cover and braise in an oven at 365 degrees for 1 hour. Remove from oven uncover lid half way and simmer until sauce thickens and meat begins to fall off bones. Serve over a bed of creamy grits.
About Rufus' Food and Spirits Guide
This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.