FRICASSEE OF RABBIT
4 servings
Cut into 7 serving pieces, above:
- One 3 ½-pound rabbit
Whisk together on a plate:
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Dredge the rabbit in the flour to coat. Melt in a large skillet or Dutch oven over medium heat:
- 4 tablespoons (½ stick) butter
Or cook until rendered and beginning to crisp:
- 6 ounces diced bacon
Remove the bacon, if using, and set aside on a plate. Fry the rabbit pieces, in batches if necessary, until lightly browned all over, about 5 minutes each side. Transfer the rabbit to the plate with the bacon. Add to the pan and cook until softened, about 10 minutes:
- 1 shallot or small onion, diced
- 2 celery ribs, diced
Return the rabbit (and bacon if using) to the pan. If desired, flambé the rabbit with:
- (¼ cup brandy)
When the flames subside, add:
- 1 ½ cups chicken stock or dry white wine
- 1 large strip lemon zest, removed with a vegetable peeler
- (3 fresh sage leaves)
- 2 sprigs parsley
Cover and simmer the meat until done, about 15 minutes. Do not let the liquid boil at any time. Meanwhile, melt in a skillet over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until lightly browned, about 15 minutes:
- 1 cup pearl onions, peeled
- 8 ounces mushrooms, quartered
When the rabbit is tender, remove the herbs and lemon zest; young rabbits will take 25 to 30 minutes. Transfer the rabbit to a hot serving dish. Stir the browned pearl onions and mushrooms into the braising liquid and reduce for 5 minutes over medium heat. Pour the sauce over the rabbit and sprinkle with:
- Chopped parsley, chervil, tarragon, or a combination