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Recipe:Rabbit Fricassee
- Prep time: 20 minutes
- Cook time: 1 hour
Serves 3-4
Ingredients
-
Whole Rabbit
QTY 3-4 lbs.
-
Butcher Salt and Pepper, to taste
Olive Oil
QTY ¼ cup
Thinly sliced onions
QTY 1 cup t
Thinly sliced red peppers
QTY ½ cup
-
Herbs de Provence
QTY 1 ½ tsp
Garlic Cloves, diced
QTY 4
White Wine
QTY 1 cup
Chicken Broth
QTY 2 cups
Canned Crushed Tomatoes
QTY 1 cup
Fresh Thyme Sprigs
QTY 5
Kalamata or Mediterranean Black Olives
QTY 12
Fresh chopped parsley
QTY ¼ cup
Cooking
Directions
Using a cleaver or large chef’s knife, cut rabbit in 8 pieces and season with salt and pepper.
In a medium cast iron or enameled braising pot, heat the oil over medium heat and sear until golden on all sides. Remove rabbit and place aside.
Reduce the stove to medium heat and add the onion, red and green peppers to the braising pot. Add garlic and herbs and cook for a few minutes stirring often until vegetables are wilted.
Using a whisk, add wine and broth, scraping the particles in the bottom of the pan. Add the rest of the ingredients except for the fresh parsley.
Reduce heat to medium low and cover. Simmer for one hour or until tender.