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Title: Armand's Braised Rabbit
Categories: Game, Mushrooms, Herbs, Wine
Yield: 7 Servings

2 (3 lb ea) whole rabbits
1/2 oz Dried porcini mushrooms
1 sm Yellow onion; peeled, fine
- chopped
1 cl Garlic; peeled, minced
2 tb Chopped fresh parsley
1/2 ts Dried oregano
2 Whole cloves
1/4 c Extra-virgin olive oil
1/4 c Balsamic vinegar
1 Bay leaf
Salt & fresh ground pepper
1 c Dry white wine
1 c Chicken stock

Lay each rabbit on its back. Using a sharp knife, cut
off hind legs at the joint near the backbone. Cut under
shoulder blades to remove forelegs from rib cage. Trim
off rib cage on either side of loin and discard, then
trim neck and tail ends of loin and discard. Cut loin
crosswise (through backbone) into 2-3 pieces.

Put porcini in a small bowl, cover with warm water, and
soak until soft, about 30 minutes. Lift porcini from
soaking liquid with a fork and finely chop; discard
liquid. Transfer porcini to a large nonreactive bowl and
add onions, garlic, parsley, oregano, cloves, oil,
vinegar, and bay leaf, and season to taste with salt and
pepper. Mix well. Add rabbit pieces and rub with
marinade. Cover with plastic wrap and refrigerate
overnight.

Heat a large skillet over medium-high heat, add rabbit
with marinade, and sauté until meat is brown on all
sides, 5-10 minutes. Add wine and cook until alcohol has
evaporated, about 2 minutes. Stir with a wooden spoon,
scraping any brown bits from bottom of pan.

Add chicken stock and bring to a simmer. Reduce heat to
medium-low, cover, and cook, turning pieces
occasionally, until rabbit is just cooked through and
tender but not dry, 30-40 minutes. Uncover and continue
cooking until sauce thickens slightly, 5-10 minutes.
Remove bay leaf, adjust seasonings, and serve with
polenta, if you like

Yield: serves 6 - 8

RECIPE FROM: https://www.saveur.com

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