Italian-Style Braised Rabbit With Rosemary and Mushrooms
- 1 whole rabbit (2 1/2 to 3 pounds)
- Olive oil
- Salt and pepper
- Flour, for dusting
- 2 cups onions, finely diced
- 2 cups leeks, finely diced
- 6 garlic cloves, minced
- 2 tablespoons rosemary, roughly chopped
- 1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
- 8 ounces cremini or portobello mushrooms, thickly sliced
- Pinch of red pepper flakes
- 1 cup chopped canned tomatoes, or home-preserved, if possible
- 1/2 cup dry white wine
- 1 cup unsalted chicken broth
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached.
- Cut the front portion (front legs) in half through the backbone.
- Chop each hind leg into 2 pieces.
- Reserve the liver and heart to saute as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat.
- Season the rabbit pieces with salt and pepper, then dust lightly with flour.
- Lightly brown the rabbit for about 3 minutes on both sides, working in batches.
- Drain on kitchen towels, then transfer to a baking dish in one layer.
- Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil.
- Heat to medium-high, add the onions and cook till soft, about 5 minutes.
- Add the leek, garlic, rosemary and mushrooms.
- Season generously with salt and pepper, and add red pepper flakes to taste.
- Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute.
- Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit.
- Cover the dish, and bake for 1 hour.
- Let rest 10 minutes before serving.
rabbit, olive oil, salt, flour, onions, leeks, garlic, rosemary, porcini mushrooms, cremini, red pepper, tomatoes, white wine, chicken broth
Taken from cooking.nytimes.com/recipes/12254 (may not work)