Monday, February 4, 2013

French style Braised Rabbit

1 T butter
8 shallots, finely chopped
2 cloves garlic, crushed
2 rabbit leg quarters
3/4 tsp salt
1/4 tsp ground black pepper
1/4 cup dry white wine
1 can peeled whole tomatoes
1/4 tsp dried thyme
10 ounces sliced porcini mushrooms

In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 minutes. Transfer the shallots and garlic to a bowl and set aside.
Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 minutes on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes.
Return the caramelized shallots and garlic to the pan, along with the thyme and mushrooms. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 minutes, until it is cooked through.

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