White Wine and Shallot Braised Rabbit

Ingredients

• 1 whole rabbit, cut into 8 pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 shallots, peeled and halved
• 3 cloves garlic, minced
• 1 1/2 cups dry white wine
• 1 cup chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon Dijon mustard
• 1/3 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Pat the rabbit pieces dry and season with salt and pepper, then dust lightly with flour, shaking off excess.

2. 2

   Heat butter and olive oil in a large Dutch oven over medium-high heat until the butter foams.

3. 3

   Brown the rabbit pieces in batches, about 3 minutes per side, then transfer to a plate.

   6:00 · Brown rabbit
4. 4

   Add the shallots to the pot and cook until softened and lightly golden, about 5 minutes.

   5:00 · Soften shallots
5. 5

   Stir in the garlic and cook until fragrant, about 30 seconds.

6. 6

   Pour in the white wine and scrape up any browned bits from the bottom of the pot.

7. 7

   Add the chicken stock, thyme sprigs, and bay leaf, then return the rabbit pieces to the pot, nestling them into the liquid.

8. 8

   Bring to a simmer, cover, reduce heat to low, and braise until the rabbit is tender and pulls easily from the bone, about 1 hour 15 minutes.

   1:15:00 · Braise rabbit
9. 9

   Transfer the rabbit pieces to a plate and tent with foil to keep warm.

10. 10

    Discard the thyme sprigs and bay leaf, then simmer the braising liquid uncovered over medium-high heat until reduced by about a third, about 10 minutes.

    10:00 · Reduce sauce
11. 11

    Whisk in the Dijon mustard and heavy cream, and simmer until the sauce thickens slightly, about 3 minutes.

    3:00 · Thicken sauce
12. 12

    Return the rabbit to the pot to warm through in the sauce, about 2 minutes.

    2:00 · Warm rabbit
13. 13

    Sprinkle with chopped parsley and serve warm with the sauce spooned over the top.