Braised Rabbit Brunswick Stew

rickv's Note:

Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 2

• 1 small rabbit (1 to 2 lb.)
• ½ teaspoon basil , chopped
• ½ teaspoon chervil , chopped
• ½ teaspoon lemon thyme , chopped
• salt and pepper , to taste
• 2 tablespoons butter , clarified
• 1 red onion , pared,halved
• 1 carrot (batonette)
• 1 celery rib (batonette)
• 2 red potatoes , cut in quarter
• 1 quart brown chicken stock
• 4 ounces lima beans , shelled

Tomato concassee

• skinned seeded finely chopped tomato , pulp
• basil
• chervil
• lemon thyme , chopped,to taste

Directions:

1. Remove hind legs from rabbit; remove thigh bones.
2. Combine herbs; sprinkle in thigh cavity.
3. Season with salt and pepper; reserve.
4. Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
5. Season rabbit loin; dice smoked pieces.
6. Place butter in large pan; heat until hot.
7. Add loin and smoked pieces; sear on all sides.
8. Remove from pan; reserve.
9. Place onion, carrot and celery in pan; cook until onion is caramelized.
10. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
11. Heat to boiling; cover.
12. Place in 210 degree F oven; braise for 30 to 40 minutes.
13. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
14. Strain stock; place lima beans and smoked pieces in saute pan.
15. Add tomato concassee and pinch of herbs; saute lightly.
16. Add herbs to stock; heat until hot.
17. Adjust seasoning.
18. TO SERVE: Debone loin; reserve meat warm.
19. Arrange celery and carrot batons on warm platter; lay thighs over.
20. Arrange potatoes in two rows; place lima bean mixture in space between rows.
21. Lay loins on beans.
22. Pour stock over all.
23. Serve with cornbread.

Reviews

[Chef #443105]

I "tweeted" this a bit but was excellent.