Porcini Braised Rabbit
Earthy, rich & fork-tender, this dish is one of our favorite ways to prepare rabbit legs.
- 1/4oz Dried Porcinis, powdered (how to make mushroom powder)
- 1/4oz Dried Porcinis
- ½ cup White Wine
- 8 Rabbit Legs (if cutting from whole rabbits, make sure to use at least four hind legs)
- 6 cups Roasted Rabbit Stock (could substitute Chicken Stock)
- ½ cup diced Fennel Bulb
- 2 stalks Celery, thickly sliced
- 2 Carrots, thickly diced
- 1 Onion, medium diced
- Salt & Pepper
Rub the rabbit legs with the porcini powder, salt & pepper. Sear them in a hot oiled pan, flipping when necessary, until they develop a browned crust. Remove them from the pan.
Heat some oil in a deep stock pot. Add the celery, carrot, onion & fennel bulb. Saute until the vegetables are browned.
Deglaze the pot with the white wine. Add the dried porcini slices & rabbit legs. Cover with the rabbit/chicken stock.
Cover with a disk of parchment paper with a slit cut in it.
Bring the liquid to a simmer on the stove and braise until the legs are fork tender (about an hour).
Strain the braising liquid and simmer it on the stove until it reduces to a sauce consistency, then serve with the rabbit & your choice of sides.