Braised Rabbit With Leeks, Rutabagas And Vin Santo Recipe

• 2 whl Rabbits Salt to taste Freshly-grnd black pepper to taste Flour for dusting
• 6 Tbsp. Virgin extra virgin olive oil
• 4 med Leeks cut 1/2" rounds, and cleaned
• 1 lrg Rutabaga peeled, and cut into 1/2" cubes
• 1 c. Vin santo
• 1 c. Basic Tomato Sauce see * Note
• 3 c. Chicken stock
• 1 x recipe Eggplant Partafoglio see * Note

1. Preheat oven to 375 degrees.
2. Cut each rabbit into six pcs.
3. Season liberally with salt and pepper and dredge with flour.
4. In a heavy-bottom casserole (6- to 8-qt), heat virgin oil till smoking.
5. Add in 4 pcs of rabbit and cook till golden, turning often (about 8 to 10 min).
6. Remove pcs and repeat with four more pcs.
7. Repeat again, setting rabbit aside.
8. When all rabbit is browned, add in leeks and rutabaga and, stirring constantly, cook till lightly browned (about 5 to 7 min).
9. Add in vin santo, Basic Tomato Sauce and chicken stock and bring to boil.
10. Submerge rabbit pcs in vegetables and liquid and cover casserole with tight fitting lid or possibly aluminum foil.
11. Cook in oven for 2 hrs, or possibly till meat is falling off the bone.
12. Remove pan from oven and carefully remove rabbit pcs.
13. Taste sauce and season with salt and pepper.
14. Place rabbit pcs in center of serving dish, pour sauce over and serve accompanied by the Eggplant Partafoglio.
15. This recipe yields 6 servings as an entree.

salt, virgin extra virgin olive oil, leeks, cubes, vin santo, tomato sauce, chicken

Taken from cookeatshare.com/recipes/braised-rabbit-with-leeks-rutabagas-and-vin-santo-90726 (may not work)