Fall is around the corner and so it’s rabbit season.
I’ve not made this in some years because my wife won’t touch it and neither will my daughter. My son is old enough not to follow along and so will probably eat it now. Anyway, it’s way overdue and I’m going to make it. Pretty much the way my mom and grandmother used to.
1 whole rabbit cut into serving size pieces
1-2 onions
3-4 carrots
1-2 parsnips
1 pint of mushrooms (optional)
6-12 cloves of garlic (more better than less)
1 small bunch of woody herbs (Thyme, Rosemary, Sage)
1 bunch parsley
2 cups of white wine
2 cups of water or low sodium chicken broth
Salt & pepper
Season rabbit. Brown in some veg oil in a deep pan which you’ll use to braise it later. Return all pieces to the pan. Add all vegetables and herbs, add liquid to cover. Bring to boil. Then turn to very low simmer and cover. Cook until meat is tender. I leave it to braise for 2-3 hours or until it’s fall apart tender.
To finish:
Remove the meat. Discard the herbs. Break up vegetables with a potato masher (or discard if you want). Bring up the heat and reduce the sauce a little. Adjust seasoning, if necessary (I find it needs more fresh pepper). Add a little dijon mustard to taste and incorporate well into sauce. Turn off heat. Add some sour cream (to taste). Return meat to pan and let stand while you set table and open some wine.
Serve over mashed potatoes, or polenta, or rice, or egg noodles… whatever you prefer.
How do you make your rabbit?
