Braised Leg of RabbitCuisine: American Category: meat Servings: 6 Ingredients:1-1/2 tbsp. clarified butter6 rabbit hind legs salt and pepper, to taste 1-1/2 tbsp. carrots, pared, brunoise 1-1/2 tbsp. celery, brunoise 1-2/3 tbsp. leeks, brunoise 2-1/3 tsp. smoked bacon, brunoise 2-1/3 tsp. reduced tomato stock (see Roast Garlic Puree recipe) 3 oz. Pinot Noir 5-1/2 oz. rabbit stock 1-1/3 oz. Tomato-Garlic Puree SACHET 1/2 bay leaf 1 thyme stem 1 tsp. peppercorns, cracked 1 juniper berry, crushed 1 tsp. ginger root, grated 1 tsp. jerk spice Instructions:Place clarified butter in heavy saute pan; heat to smoke point. Season rabbit legs with salt and pepper; place in smoking butter. Sear quickly until golden. Remove legs; reserve. Discard three-fourths of remaining fat. Add carrots, celery, leeks and bacon; saute. Add reduced tomato stock. Cook, stirring, until vegetables are browned. De-glaze with Pinot Noir; reduce until almost dry. Add rabbit stock; reduce by half. Pipe tomato-garlic puree onto reserved legs; place in reduced liquid. Position sachet. Cover; braise at 300 degrees F for 25 minutes. Check for tenderness; legs can be braised an additional 15 minutes if necessary. Remove legs. Cover; reserve warm. Remove cooking liquid to saucepan; heat to simmering. Reduce to desired consistency. Degrease; adjust seasoning. Reserve warm. NOTE: Brunoise is the method of cutting vegetables in a very fine, tiny dice.Click Here To Return To The Recipe List This Page Generated By: |