Lazy Rabbit

This recipe is a lazy way of cooking a delicious rabbit, the one that requires the least amount of work and time in the kitchen. It was served with a glass of good brut only (lazy!), but of course, there are many choices for side dishes including spaetzle, pasta, vegetables, etc. Wine. I used a blend of Moscato, Gewürztraminer, and Riesling. Any fruity, unoaked white with a touch of sweetness will work, including sparkling and frizzante style wines. Avoid extra dry wines or reduce their amount if there is no choice. Stock. I used organic store-bought chicken stock (lazy!). Veal stock without any pronounced flavor is the best here. If you have veal demi, use it diluted five times. It must be a stock, not a broth if you want to get a velvety lip-smacking sauce when it is cooked down at the end. There shouldn’t be any salt in it. Additional Flavor and Texture Enhancements. I added Sirop de Liège to my sauce to balance the tartness of the wine. It can be substituted with prunes or plum paste, which is more available. When cooking it down, chop 4-5 prunes and add them to the strained stock. You can remove and discard them before serving the sauce or serving them on the side. Finishing the sauce with a tablespoon or two of butter or heavy cream is also a classic French technique. Do it right before serving. Fatty dairy products help round all flavors and keep the sauce from forming a skin on the surface of the sauce when it cools down on the plate. Serve on hot plates!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, melt 1 tbsp clarified butter over high heat and brown seasoned with salt and pepper rabbit cuts. Transfer the meat into a pot. Discard butter and clean the skillet.

Step 2

Peel and slice onion. Peel and grate carrots. In a large skillet, melt 1 tbsp clarified butter over medium heat and saute onions and carrots until soft and fragrant. Transfer them into a pot with a rabbit. Add wine, stock, spices, and dry herbs. Bring to boiling over high heat, reduce the heat to a minimum and slowly simmer uncovered for 1.5 hours.

Step 3

Remove rabbit portions from the pot.

Step 4

Strain the stock and discard all solids (there is neither flavor nor nutrition in them anymore).

Step 5

Place the largest skillet you have (the larger the diameter, the faster you'll be able to evaporate water from the stock) on high heat and cook down the stock into a syrupy sauce.

Step 6

Closer to the end of the process, add Sirop de Liège. Stir well to combine it with the stock.

Step 7

Add a few sprigs of fresh thyme to flavor the sauce. (optional)

Step 8

Before serving, place rabbit portions into the skillet with the sauce and reheat them by basting.

Step 9

Discard the thyme sprigs, add cream and continue basting. Serve on hot plates with the side dish of your choice.

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