LARGE, MEATY, MATURE RABBITS (AVAILABLE FROZEN in better supermarkets) are ideal for slow braising, so when shopping, check carefully to make sure the rabbit is not too small and bony—as many tend to be. Generally, a 3 1 ⁄2-pound meaty rabbit will serve at least four people; if you have any doubt, your best bet is to buy two. I love the earthy flavor of fresh morels with this rabbit, but if these mushrooms are not available (or too expensive for your budget), substitute either chanterelles or shiitakes. The rabbit should be fork tender after about a half hour of braising. If it’s not, cook it longer.
MAKES: 4 to 6 servings
INGREDIENTS:
- 4 tablespoons (1/2 stick) butter
- 1 3 1/2-pound rabbit, dressed and cut into serving pieces
- 1 large onion, chopped
- 1/2 pound fresh wild mushrooms, rinsed and sliced
- 1 garlic clove, minced
- 1 cup dry white wine
- 3 large ripe tomatoes, peeled, seeded, and chopped
- 1 1/2 cups beef broth
- 2 teaspoons chopped fresh tarragon leaves (or 1/2 teaspoon dried and crumbled)
- 1 teaspoon chopped fresh chervil leaves (or 1/4 teaspoon dried and crumbled)
- Salt and freshly ground black pepper to taste
INSTRUCTIONS:
- Preheat the oven to 350°F (175°C).
- In a large, heavy skillet, melt the butter over moderate heat.
- Add the rabbit pieces to the skillet (in batches, if necessary) and brown them on all sides. Transfer the browned rabbit pieces to a plate.
- Add the chopped onion, sliced mushrooms, and minced garlic to the skillet. Cook, stirring, until the onion is softened, about 5 minutes.
- Pour in the dry white wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
- Add the chopped tomatoes, beef broth, tarragon, and chervil to the skillet. Season with salt and pepper.
- Bring the mixture to a boil and allow it to boil until the sauce begins to thicken, about 5 to 7 minutes. Remove from the heat.
- Arrange the rabbit pieces in a large greased baking dish.
- Pour the sauce over the rabbit pieces in the baking dish, making sure they are well coated.
- Cover the baking dish and bake in the preheated oven until the rabbit is fork-tender and the sauce has nicely thickened, for about 30 to 35 minutes.
