Categories: Curing/Smoking & Cooking Meat & Game

Ingredients

• 5 pounds rabbit legs, skinned
• 3 cups full-bodied red wine, such as Burgundy
• 1/2 cup vegetable oil
• 4 tablespoons unsalted butter
• 4 ribs celery, chopped
• 2 carrots, peeled and chopped
• 1 large onion, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 1 dried bay leaf
• 6 cups Demi-Glace (recipe in this book) or prepared/purchased brown sauce/demi-glace
• 3 tablespoons chopped fresh parsley
• 1 sprig fresh thyme, stemmed and chopped
• 2 medium zucchini, trimmed and chopped
• 2 medium yellow squash, trimmed and chopped
• 1/2 small red cabbage, chopped (about 1 cup)
• 1 cup sliced white button mushrooms
• 2 large plum tomatoes, seeded and chopped
• salt
• freshly ground black pepper

Directions

1. At least 4 hours or the day before serving the dish, cut each rabbit leg in half at the joint (or ask your butcher to do so). Place the pieces in a medium bowl and pour in 2 cups of the wine. Cover with plastic wrap and set aside in the refrigerator to marinate for at least 4 hours or overnight.

2. The next day or when you are ready to proceed with the dish, remove the rabbit pieces from the wine (discarding the wine) and pat dry on paper towels. Heat the oil and 2 tablespoons of the butter in a large heavy-bottomed saute pan or skillet over high heat, add the rabbit and saute on each side for about 1 1/2 minutes, until golden brown. Reduce the heat to medium.

3. Add the celery, carrots, onion and garlic to the rabbit and saute until the vegetables are softened, about 5 to 8 minutes. Stir in the remaining 1 cup of wine, bay leaf, demi-glace, parsley and thyme. Bring to a boil over high heat, reduce the heat to medium low and simmer until the rabbit is still tender but no longer pink, about 20 minutes. Remove from the heat and set aside momentarily.

4. Melt the remaining 2 tablespoons of butter in a large saute pan over medium heat, add the zucchini, yellow squash and red cabbage and saute until just softened, about 5 minutes. Toss in the mushrooms and tomatoes and cook until the mushrooms are just softened, about 5 minutes more.

5. Return the rabbit to medium heat, stir in the sauted vegetables and simmer for about 5 to 7 minutes.

6. Season with salt and pepper and serve on a large platter.

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