A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cider-Braised Rabbit
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- #98408
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
Marinade and Rabbit
1/2 bottle red wine
1 quart apple cider
2 oranges
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
1 cup firmly packed brown sugar
1 teaspoon cinnamon
2 tablespoons freshly ground black pepper
4 whole bay leaves
8 rabbit legs (bone-in)
For Braising
kosher salt
freshly ground black pepper
3 tablespoons olive oil
2 yellow onions, chopped
3 large carrots, chopped
3 stalks celery, chopped
5 cloves garlic, chopped
4 cups veal or beef stock
directions
Combine all the ingredients for the marinade. Pour over rabbit legs. Marinate in the refrigerator overnight.
Preheat oven to 350 degrees F. Remove rabbit legs from marinade and pat dry with paper towels. Season heavily with salt and pepper.
In a large frying pan over high heat, warm oil. Add rabbit legs to pan. Sear legs for 6 to 8 minutes or until brown. Turn and brown on the second side. Remove from frying pan and place in a casserole dish.
Add onions, carrots, celery and garlic and saute until lightly caramelized.
Pour marinade into pan and reduce by 3 cups. Add veal stock and bring to boil. When the liquid comes to a boil, pour over rabbit, then wrap pan with foil. Bake for 3 to 4 hours, until tender and falling off the bone.
Remove from oven. Remove rabbit legs from pan.
Strain sauce, discarding vegetables. Pour sauce into a saucepan and reduce until dark colored and thick in consistency. Pour sauce over rabbit legs to serve.
added by
easybaker
nutrition data
Nutritional data has not been calculated yet.
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