Rabbit Braised In Vermouth And Pomegranate

• 1 rabbit, cut up
• 1/4 cup olive oil
• 1 red onion, chopped
• 6-8 sliced mushrooms
• 4 carrots, in big chunks
• 1/3 cup pomegranate juice
• 1/3 cup sweet vermouth (or more to taste!)
• dredging flour
• salt and pepper for seasoning
• 1/2 tsp of dried thyme, or
• 1 TBS chopped fresh leaves
• 1 TBS flour or cornstarch for thickening (optional)

1. Preheat the oven to 325
2. Salt and pepper the rabbit pieces, and dredge in flour
3. Heat the oil in a large pan or Dutch Oven until VERY hot, just below smoking, add rabbit pieces in batches, and cook until lightly browned on both sides. Remove to platter and drain on paper towels.
4. Drain oil from pan, wipe with a paper towel and add about 1-2 TBS of the oil back in. Heat pan, add chopped onion and mushrooms. Cook for a few minutes until onions are softened. Add carrot chunks.
5. Add pomegranate juice and then vermouth - pan will sizzle. When foaming subsides, taste and correct seasoning.
6. Arrange rabbit pieces on top of vegetables. Cover pan and place in center of pre-heated oven.
7. Cook for 1 hour 25 minutes - check during last 15 minutes (some ovens are hotter than others) Remove from oven - thicken sauce with cornstarch or flour to own preferences.

rabbit, olive oil, red onion, mushrooms, carrots, pomegranate juice, sweet, flour, salt, thyme, fresh leaves, flour

Taken from www.epicurious.com/recipes/member/views/rabbit-braised-in-vermouth-and-pomegranate-50092624 (may not work)