Title: Braised Rabbit in Reisling with Tomatoes, Rapini and Creme
Categories: T, V, F
Yield: 1 Servings

2 Rabbits

----------------------------------MARINADE----------------------------------
2 Shallots,; peeled and thinly
-sl
3 tb Dijon mustard
1/2 c Reisling wine
2 Bay leaves
3 tb Chopped basil

-----------------------------------BRAISE-----------------------------------
Salt and freshly ground
-pepper
Flour
1/2 Ea Carrot,; peeled and
-thinly sl
1 Ea Stalk Celery, Thinly
-Sliced
1/2 Ea Leek,; thinly sliced
1/4 c Chopped Tomatoes, Fresh Or
-Canned
1 c Reisling Wine
1 Ea Half A Split Pigs Foot
2 c Or So Rabbit Or Chicken
-Stock

----------------------------------GARNISH----------------------------------
4 oz Blanched rapini
12 Red teardrop or cherry
-tomatoes, cut in ha
1/2 ts Chopped garlic
1/4 c 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 1/2 way up the meat. Braise 30-40 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 1-inch 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 MC-Recipe Digest V1 #286

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

From: "Ed Bauman"