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Braised Rabbit In Reisling With Tomatoes, Rapini And Creme

Braised Rabbit In Reisling With Tomatoes, Rapini And Creme comes together with Rabbits Marinade, Shallots, Dijon Mustard, Reisling Wine, and Bay Leaves. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 2
• 3 tbsp
• 1/2 cup
• 2
• 3 tbsp
• 1/2 pc
• 1 stalk
• 1/2 pc
• 1/4 cup
• 1 cup
• 1 pc
• 2 cup
• 4 oz
• 12
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   Combine the marinade ingredients together and add the rabbit pieces. Marinate overnight. Save the bones for a stock.

2. 2

   Braising the rabbit: Heat large frying pans with oil.

3. 3

   Drain the rabbit pieces and save the marinade.

4. 4

   Set the loins aside.

5. 5

   Season the legs and forearms with salt and pepper and sprinkle with flour.

6. 6

   Sear on each side until browned.

7. 7

   Put the pieces in a braising pan.

8. 8

   Wipe out the frying pans, add a little more oil and cook the vegetables until golden.

9. 9

   Deglaze with the wine.

10. 10

    Add the vegetables and wine to the rabbit.

11. 11

    Add remaining marinade, the tomatoes, pigs foot and enough chicken stock to come 1/2 way up the meat.

12. 12

    Braise 30-40 minutes or until the legs are tender.

13. 13

    Remove the legs and set aside.

14. 14

    Strain the braising juices.

15. 15

    Sear the loin and slice on the diagonal into 1-inch slices.

16. 16

    Reheat legs and forelegs in the braising juices.

17. 17

    Meanwhile, heat a frying pan over high heat.

18. 18

    Add olive oil and sear the rapini.

19. 19

    Season with salt and pepper and cook 10 minutes.

20. 20

    Add the tomatoes and garlic and cook an additional 5 minutes To serve, arrange a foreleg and a back leg on each of 4 warm plates.

21. 21

    Distribute the loin pieces around the legs and top with the rapini and tomatoes.

22. 22

    Pour the sauce over the meat.

23. 23

    Finish with a spoonful of creme fraiche.