*  Exported from  MasterCook II  *

        Braised Rabbit In Reisling With Tomatoes, Rapini And Creme

Recipe By     : Chef Du Jour Jody Adams Show #DJ9329; TVFN
Serving Size  : 1    Preparation Time :0:00
Categories    : TVFN

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Rabbits
                        Marinade:
   2                    Shallots, -- peeled,
                        - thinly sliced
   3      tb            Dijon mustard
     1/2  c             Reisling wine
   2                    Bay leaves
   3      tb            Basil -- chopped
                        Braise:
                        Salt and freshly ground pepper
                        Flour
     1/2                Carrot -- peeled, thinly sliced
   1                    Celery rib -- thinly sliced
     1/2                Leek -- thinly sliced
     1/4  c             Chopped tomatoes -- fresh or
                        - canned
   1      c             Reisling sine
     1/2                Split pigs foot
   2      c             Rabbit or chicken stock
                        - (approximate)
                        Garnish:
   4      oz            Rapini -- blanched
  12                    Red teardrop or cherry
                        - tomatoes -- cut in half
     1/2  ts            Garlic -- chopped
     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 to 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" 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.


                   - - - - - - - - - - - - - - - - - -