Tuesday, May 2, 2017

Braised Rabbit with Fennel and Salsa Verde


I am finally getting around to posting some of our Easter feast recipes. I served rabbit for our Easter brunch. No, not that rabbit! Okay, so this shows my slightly twisted sense of humor. Yes, I have one! Don't believe those rumors. 

We actually really enjoy using rabbit when we can find it. Usually I can find it at Whole Foods, but if not there, I order it from D'Artagnan Foods. They are also my source for quail, venison, and wild boar when I'm not lucky enough to be able to get some from my hunting friends.

Ingredients serves 6

Braised Rabbit
  • 3 boneless rabbit loin
  • freshly ground salt
  • 2 T butter
  • 1 T olive oil
  • 1 large organic fennel bulb, trimmed and thinly sliced (approximately 3 C)
  • 1 large organic white onion, peeled and thinly sliced
  • 1 C fresh shelled peas
  • 3 fresh thyme sprigs
  • 1/2 C dry white wine
  • 1 C stock (I used chicken stock)
  • freshly ground salt
  • freshly ground pepper

Salsa Verde
  • 2 C organic fresh parsley
  • 2/3 C olive oil
  • 1/4 C capers, drained
  • 3 anchovy fillets
  • 1 T white wine vinegar
  • zest and juice from 2 organic lemons
  • 4 medium cloves garlic, minced (about 1 T)
  • freshly ground salt
  • freshly ground pepper

Procedure

Salsa Verde
Place all of the ingredients - except for the salt and pepper - in the bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, approximately ten to twelve 1-second pulses. If you like the salsa less rustic, process for longer. Season salsa verde to taste with salt and pepper to taste. Set aside until ready to use.

Braised Rabbit
In a large, lidded pot - such as a Dutch oven - melt butter in olive oil. Carefully brown the rabbit you see some nice, golden areas develop. Move to a plate.

Place fennel and onion in the pot and cook until the onion is beginning to soften. Add in the fresh peas and stir to combine. Place the browned rabbit pieces on top of the vegetables and lay fresh herbs on the meat. Smear each loin with 1 t salsa verde and sprinkle with salt and pepper.

Pour in the wine and stock. Bring to a simmer. Reduce heat to low, cover the pot and cook until the meat is tender, approximately 90 minutes to 2 hours.

To Serve
Ladle sauce and braised rabbit onto individual serving plates. Garnish with more salsa verde on top. Serve immediately.

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