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Rabbit In Red Wine And Balsamic Vinegar Sauce Recipe
|Rabbit||3 Pound, dressed and cut into pieces|
|Flour||1 Cup (16 tbs) (For Dredging)|
|Vegetable oil||3 Tablespoon|
|Vegetable oil||1 1⁄2 Tablespoon|
|Onion||1 Medium, peeled, finely chopped|
|Carrot||1 Medium, finely chopped|
|Stalk celery||1 Medium, finely chopped|
|Garlic clove||1 Large, peeled and minced|
|Red wine||1 1⁄2 Cup (24 tbs) (Such As Zinfandel)|
|Bay leaf||1 Large|
|Chopped flat leaf parsley||1⁄3 Cup (5.33 tbs)|
|Dried thyme leaves||1 Teaspoon|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Unsalted butter||1 Tablespoon|
|Pearl onions||1 1⁄2 Cup (24 tbs), peeled|
|Beef stock||1⁄4 Cup (4 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Mushrooms||8 Ounce, wiped, trimmed, and quartered|
|Creme fraiche/Sour cream||6 Ounce|
Serving size: Complete recipe
Calories 3703 Calories from Fat 1245
% Daily Value*
Total Fat 140 g215.3%
Saturated Fat 26.5 g132.5%
Trans Fat 0 g
Cholesterol 1134.6 mg
Sodium 1341.4 mg55.9%
Total Carbohydrates 198 g66%
Dietary Fiber 16.8 g67.4%
Sugars 36.1 g
Protein 330 g660.9%
Vitamin A 245.8% Vitamin C 126.7%
Calcium 49% Iron 334.6%
*Based on a 2000 Calorie diet
In a large, heavy casserole or dutch oven, heat 3 tablespoons of oil until very hot but not smoking.
Add only enough pieces of rabbit to fit comfortably in the bottom of the pan without crowding and brown them evenly in batches over medium-high heat, about 2 to 3 minutes on each side.
Remove the pieces to a bowl with a slotted spoon, season with salt and pepper, and set aside.
Add 1 1/2 tablespoons of oil to the pot, heat it until hot, and add the onion, carrot, and celery.
Saute them over medium heat until the vegetables are translucent and softened, about 6 to 7 minutes.
Stir in the garlic and cook for 30 seconds longer.
Return the rabbit to the casserole and add the red wine.
Turn heat up and bring the liquid to a boil, scraping up all the browned cooking bits.
Stir in the bay leaf, parsley, thyme, vinegar, salt, and plenty of fresh pepper.
Cover and cook over medium-low heat for 45 minutes.
The liquid should only gently bubble on the surface.
While the rabbit is cooking, melt the butter in a large, heavy skillet over medium heat just until it ibams.
Add the pearl onions and let them cook over medium-high heat until they start to brown, about 6 to 8 minutes.
Add the beef stock and raise the heat, shaking the pan until the liquid has almost completely evaporated and coats the onions.
Stir the onions, currants, and mushrooms into the pot with the rabbit, turn up the heat, and boil the liquid gently uncovered for about 10 to 15 minutes longer to thicken the sauce.
Remove the bay leaf, stir in the creme fraiche, and taste to adjust the seasonings.