Recipe Categories
 Meat 
Back To Rabbit

Lynn's Braised Rabbit

2 tbl all purpose flour
1 tsp salt
1 x 3 lb. rabbit, preferably, fresh, cut into 6 pieces
4 tbl olive oil
4 tbl unsalted butter
12 x shallot, peeled, and, whole
12 x garlic, cloves, minced
1 cup assorted mushroom, coarsely, chopped
2 tsp fresh rosemary, diced
2 tsp fresh thyme, diced
2 tsp fresh sage, leaves, chopped
2 cup dry red wine
1/2 cup cold unsalted butter
2 tbl fresh parsley, leaves, chopped
    salt
    pepper

 Method :
In a large bowl, toss the rabbit pieces with the flour and salt
Heat the olive oil and butter together over a medium high heat in a large skillet until the butter begins to bubble. Add the rabbit and brown nicely on all sides, about 5 minutes Place a garlic clove on a clean work surface and press down on it with the blade of large knife so that it is lightly crushed but still intact Repeat with the rest of the garlic and toss them in with the rabbit Add the 1/4 cup of the red wine to deglaze the pan, stirring with a wooden spoon to scrape up all the lovely brown bits
Add the shallots, mushrooms, rosemary, thyme, and sage and stir for 30 seconds longer Pour in the rest of the wine and Bring to a boil over a high heat
Cover the skillet and transfer to a 400F oven for 25 minutes Remove from the oven and transfer the rabbit to a bowl and cover with tin foil
Return the skillet to a high heat and cook for about 10 minutes or until the liquid has reduced by half and is syrupy
Add the cold butter and stir to incorporate
Add the parsley and season with salt and pepper
Plate the rabbit and pour sauce over top