Entrée: France – Lapin aux Légumes (Braised Rabbit with Vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

1 whole rabbit, cut into pieces, about 2 1/2 lb (1.1 kg)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 large onion, sliced
2 carrots, peeled and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 cup (240 ml) dry white wine
1 1 / 2 cups (360 ml) chicken or vegetable stock
2 bay leaves
3 sprigs fresh thyme
2 tbsp (30 ml) tomato paste
Fresh parsley, for garnish

Instructions

1. Season the rabbit pieces with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown the rabbit on all sides, then set aside.
2. In the same pot, add the onion, carrots, and celery. Cook until the vegetables begin to soften.
3. Add the garlic; cook for another minute before stirring in the tomato paste.
4. Pour in the wine, scraping up any browned bits from the pot. Cook until the liquid reduces by half.
5. Add the stock, bay leaves, and thyme, and return the rabbit to the pot. Bring to a simmer.
6. Cover and reduce the heat to low. Cook gently for about 1.5 to 2 hours or until the rabbit is tender and the vegetables are cooked.
7. Remove the rabbit and vegetables. Thicken the sauce if desired by simmering it uncovered until reduced.
8. Serve the rabbit and vegetables draped with the sauce, garnished with fresh parsley.