Recipe - Braised Rabbit In Reisling With Tomatoes Rapini And Creme

2 Rabbits

MARINADE
2 Shallots,; peeled and thinly
sl
3 tablespoon Dijon mustard
One half cup Reisling wine
2 Bay leaves
3 tablespoon Chopped basil

BRAISE
Salt and freshly ground
pepper
Flour
One half Ea Carrot,; peeled and
thinly sl
1 Ea Stalk Celery, Thinly
Sliced
One half Ea Leek,; thinly cut or sliced up
One fourth cup Chopped Tomatoes, Fresh Or
Canned
1 cup Reisling Wine
1 Ea Half A Split Pigs Foot
2 cup Or So Rabbit Or Chicken
Stock

GARNISH
4 ounce Blanched rapini
12 Red teardrop or cherry
tomatoes, cut in ha
One half teaspoon Chopped garlic
One fourth cup Creme fraiche

Marinating the rabbit: Butcher the rabbit into 2 legs, 2 forearms and 2
loins. Combine the marinade ingredients together and add the rabbit pieces.
Marinate overnight. Save the bones for a stock. Braising the rabbit: Heat
large frying pans with oil. Drain the rabbit pieces and save the marinade.
Set the loins aside. Season the legs and forearms with salt and pepper and
sprinkle with flour. Sear on each side until browned. Put the pieces in a
braising pan. Wipe out the frying pans, add a little more oil and cook the
vegetables until golden. Deglaze with the wine. Add the vegetables and wine
to the rabbit. Add remaining marinade, the tomatoes, pigs foot and enough
chicken stock to come One half way up the meat. Braise 3040 minutes or until
the legs are tender. Remove the legs and set aside. Strain the braising
juices. Sear the loin and slice on the diagonal into 1inch slices. Reheat
legs and forelegs in the braising juices. Meanwhile, heat a frying pan over
high heat. Add olive oil and sear the rapini. Season with salt and pepper
and cook 10 minutes. Add the tomatoes and garlic and cook an additional 5
minutes To serve, arrange a foreleg and a back leg on each of 4 warm
plates. Distribute the loin pieces around the legs and top with the rapini
and tomatoes. Pour the sauce over the meat. Finish with a spoonful of creme
fraiche. Note: Roasted red bliss potatoes are a nice accompaniment
Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9329; TVFN

Posted to MCRecipe Digest V1 #286

Date: Fri, 8 Nov 96 02:28:10 UT

From: "Ed Bauman" BIRCHCREEK@msn.com