Prep 1 hr 30 mins
Cook 1 hr
How to Cook Everything; Mark Bittman. Posted per request. This recipe is intended for wild rabbit, not domesticated.
- 2 cups red wine
- 1⁄2 cup red wine vinegar
- 1 carrot, roughly chopped
- 1 onion, roughly chopped plus
- 2 cups minced onions
- 1 (3 lb) rabbit, cut into 8 serving pieces (as you would chicken)
- fresh parsley sprig (several, or may use thyme)
- fresh ground black pepper
- 4 slices bacon
- 1 cup diced carrot
- 1 cup diced celery
- 1⁄2 lb wild mushroom (see note)
- flour, for dredging
- 1 ounce unsweetened chocolate, chopped
- *Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with ½ lb button mushrooms.
- Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
- Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper.
- Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
- Strain the marinade, reserving it, and dry the rabbit pieces.
- Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
- When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
- Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
- When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
- Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
- Season them with salt and pepper as they brown.
- When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper.
- Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
- If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness.
- Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.
I was pleased to find this interesting rabbit recipe having discovered that our winter farmer's market includes a poultry purveyor who offers rabbit at times. I did have a little problem - the sauce turned out to be a bit too thick and rich. On rereading, I think I should have retained and added the mushroom soaking liquid. It's a bit fuzzy about when liquids are added. Nonetheless I made a big pot which we have enjoyed twice. Thanks!