If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Braised Rabbit with Pears
- add review
- #54276
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 young rabbits, each cut into 6 to 8 pieces
salt, to taste
freshly ground black pepper, to taste
1/2 cup all-purpose flour
3 tablespoons olive oil
1 medium onion, finely diced
3 cups dry red wine
1 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 bay leaves
2 sprigs fresh rosemary
1/2 teaspoon salt
2 firm, slightly not-quite-ripe pears, skin removed, cored and halved
3 tablespoons chilled butter
directions
Season rabbit pieces and dust lightly with flour.
Heat oil in a large skillet over medium-high heat. Add onion and saute for 3-4 minutes. Add rabbit pieces and brown each evenly.
Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover and simmer for 30 minutes more.
Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary from pan. Whisk in butter until melted and spoon sauce over rabbit.
added by
old_magic1
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
May 23, 2011
We love this recipe, it's our go-to when I have fresh rabbit to cook. It's a great recipe to play around with too - for instance, we'll be using homemade blackberry juice in place of the wine, and pear juice (from home-canned pears) instead of broth. All in all, a great recipe. Serve it with rosemary roasted potatoes and garlic butter carrots.
January 8, 2008
After cooking rabbit for many years this recipe was a real eye opener (and taste bud sensation) I actually precooked, let go cold and shredded the meat and used in a pie. Amazing flavours and so easy