Rabbit Pilau

• Rabbit
• 1 tablespoon dried porcini mushrooms
• 2 1/2 cups reduced-sodium chicken broth, divided
• 1 (2 1/2-lb.) rabbit, cut into 6 pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 carrots, diced
• 2 garlic cloves, minced
• 2 cups dry red wine
• 1/2 cup port
• 1 medium leek
• 6 fresh flat-leaf parsley sprigs
• 4 fresh thyme sprigs
• 2 dried bay leaves
• Kitchen string
• Pilau
• 4 tablespoons unsalted butter, divided
• 3 carrots, diced
• 2 medium onions, chopped
• 1 dried bay leaf
• 2 cups uncooked basmati rice, rinsed
• 3 cups reduced-sodium chicken broth

1. Prepare Rabbit: Preheat oven to 300u0b0. Bring dried mushrooms and 1/2 cup chicken broth to a boil in a small saucepan over medium heat. Remove from heat, and let stand 30 minutes.
2. Meanwhile, sprinkle rabbit with kosher salt and freshly ground pepper. Cook rabbit, in 2 batches, in hot oil in a heavy ovenproof skillet or enameled cast-iron Dutch oven over medium heat 8 to 10 minutes on each side or until deep golden brown. Transfer to a wire rack in a jelly-roll pan, reserving drippings in skillet.
3. Add carrots and garlic to reserved drippings in skillet, and saute 4 minutes or until carrots are softened. Stir in wine, port, mushroom mixture, and remaining 2 cups broth; bring to a simmer, stirring occasionally. Skim off foam and fat.
4. Remove and discard root end of leek; remove dark green top of leek. Tie together green leek top, parsley sprigs, and next 2 ingredients with kitchen string. Add herb bundle and rabbit to skillet; bring to a simmer, and cover.
5. Braise at 300u0b0 for 15 minutes. Transfer rabbit loin pieces to wire rack in jelly-roll pan. Braise remaining rabbit 30 more minutes. Transfer remaining rabbit to wire rack; cool 15 minutes.
6. Meanwhile, bring liquid in skillet to a simmer over medium heat, and cook 15 minutes or until liquid is reduced by half. Skim off foam and fat. Pour through a fine wire-mesh strainer into a small saucepan; discard solids. Cover and keep warm over low heat.
7. Remove rabbit from bones; shred with 2 forks. Discard bones.
8. Prepare Pilau: Cut reserved leek in half lengthwise; rinse thoroughly under cold running water to remove grit and sand. Cut leek into 1/2-inch-thick slices.
9. Melt 2 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots, next 2 ingredients, and leek; saute 2 minutes or until onions and leek just begin to soften. Add rice, and cook, stirring constantly, 1 minute. Add broth, and bring to a boil. Cover, reduce heat to low, and cook 15 minutes or until rice is tender and broth has been absorbed.
10. Stir rabbit into rice; transfer to a platter. Whisk remaining 2 Tbsp. butter into warm braising liquid. Spoon liquid over pilau before serving.

rabbit, porcini mushrooms, chicken broth, rabbit, kosher salt, freshly ground pepper, olive oil, carrots, garlic, red wine, port, leek, flatleaf, thyme, bay leaves, kitchen string, unsalted butter, carrots, onions, bay leaf, basmati rice, chicken broth

Taken from www.myrecipes.com/recipe/rabbit-pilau (may not work)