Braised Rabbit In Reisling With Tomatoes, Rapini And Creme

* Exported from MasterCook II *

Braised Rabbit In Reisling With Tomatoes, Rapini And Creme

Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9329; TVFN
Serving Size : 1 Preparation Time :0:00
Categories : TVFN

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 rabbits
Marinade:
2 shallots, -- peeled and thinly sl
3 Tablespoons Dijon mustard
1/2 Cup Reisling wine
2 bay leaves
3 Tablespoons chopped basil
Braise:
Salt and freshly ground pepper
Flour
1/2 Ea Carrot, -- peeled and thinly sl
1 Ea Stalk Celery, Thinly Sliced
1/2 Ea Leek, -- thinly sliced
1/4 Cup Chopped Tomatoes, Fresh Or Canned
1 Cup Reisling Wine
1 Ea Half A Split Pigs Foot
2 Cups Or So Rabbit Or Chicken Stock
Garnish:
4 Ounces blanched rapini
12 red teardrop or cherry tomatoes, cut in ha
1/2 teaspoon chopped garlic
1/4 cup creme fraiche

Marinating the rabbit: Butcher the rabbit into 2 legs, 2 forearms and 2 loins.
Combine the marinade ingredients together
and add the rabbit pieces. Marinate overnight. Save the bones for a stock.
Braising the rabbit: Heat large frying pans with oil. Drain the rabbit pieces
and save the marinade. Set the loins
aside. Season the legs and forearms with salt and pepper and sprinkle with
flour. Sear on each
side until browned. Put the pieces in a braising pan. Wipe out the frying
pans, add a little more
oil and cook the vegetables until golden. Deglaze with the wine. Add the
vegetables and wine to
the rabbit. Add remaining marinade, the tomatoes, pigs foot and enough chicken
stock to come
1/2 way up the meat. Braise 30-40 minutes or until the legs are tender. Remove
the legs and set
aside. Strain the braising juices. Sear the loin and slice on the diagonal
into 1-inch slices. Reheat legs and forelegs in the braising
juices. Meanwhile, heat a frying pan over high heat. Add olive oil and sear
the rapini. Season with salt
and pepper and cook 10 minutes. Add the tomatoes and garlic and cook an
additional 5 minutes To serve, arrange a foreleg and a back leg on each of 4
warm plates. Distribute the loin pieces
around the legs and top with the rapini and tomatoes. Pour the sauce over the
meat. Finish with a
spoonful of creme fraiche. Note: Roasted red bliss potatoes are a nice
accompaniment

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