Braised Rabbit Brunswick Stew

Recipe by rickv
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small rabbit (1 to 2 lb.)
  • 12
    teaspoon basil, chopped
  • 12
    teaspoon chervil, chopped
  • 12
    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
  • lemon thyme, chopped,to taste
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DIRECTIONS

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