Kitchen Goal #2: Rabbit

Tonight’s dinner was rabbit! Sure, we ate at like 9:40, but I was very happy to cross off another Kitchen Resolution. This recipe, a Cooking Light one (and not as light as one might think; the rabbit alone was like 11 points), was really good; the tarragon shines through and the flavors all meld together well. How was the rabbit? The meat’s a little inconsistent (some pieces are more tough than others) but we both really liked it.

2 tbsp olive oil,divided

1 turnip, chopped and peeled

1 cup carrot, peeled and chopped

1 large or 2 small rabbits (about 3 pounds worth), cut into 8-10 pieces (you can have the butcher do it)

salt and pepper

handful peppercorns

2 thyme sprigs

1 bay leaf

3 cloves

1 tbsp butter

2 leeks, white parts only, chopped

1/2 white onion, chopped

1 cup celery, chopped

1/2 cup chopped shallots or red onion

4 garlic cloves, minced

1 cup white wine

2 cups chicken broth

2 tbsp Dijon mustard

1 tbsp brown mustard

1/4 cup heavy cream

tbsp fresh chives, chopped

tbsp fresh parsley, chopped

tbsp fresh tarragon (or large pinch dried, I was out), chopped

cooked egg noodles, to serve

Preheat oven to 350. Heat your Dutch oven. Add 1.5 tsp oil – brown turnip and carrot for about 10 minutes. Remove veggies from pan and reserve.

Season rabbit on both sides with salt and pepper. Add 2 1/4 tsp oil to pan. Brown half of your rabbit on both sides, remove from pan. Repeat with remaining rabbit.

Combine peppercorns, thyme, cloves and bay leaves in a cheesecloth – tie. Melt butter in pan. Brown leeks, celery, onion, shallots and garlic for 6-8 minutes. Add wine and cheesecloth; bring to boil. Stir in broth, brown mustard and return rabbit to pan. Put in oven and cook 45 minutes.

Remove pot from oven – remove rabbit and remove rabbit from bones, shredding with forks, or your hands if needed (note; I needed to use my hands and burned myself, good times). Using a mesh strainer, strain your cooking liquid to remove solids. Return liquid and meat to pan. Stir in carrots and turnips, and add Dijon mustard and cream. Bring to a boil. Reduce heat somewhat and cook 15 minutes to thicken.

Remove from heat. Add in herbs.

Have 3 cups cooked egg noodles ready. Serve rabbit over noodles (1/2 cup per person). Serves 6.

 

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