Braised Rabbit Brunswick Stew

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

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 1  small rabbit (1 to 2 lb.)
• 1⁄2 teaspoon basil, chopped
• 1⁄2 teaspoon chervil, chopped
• 1⁄2 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 tomatoes, 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.