Porcini Braised Rabbit

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Porcini Braised Rabbit

wine WINE PAIRING
Burgundy

Earthy, rich & fork-tender, this dish is one of our favorite ways to prepare rabbit legs.


INGREDIENTS

DIRECTIONS

1

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.
2

Heat some oil in a deep stock pot. Add the celery, carrot, onion & fennel bulb. Saute until the vegetables are browned.
3

Deglaze the pot with the white wine. Add the dried porcini slices & rabbit legs. Cover with the rabbit/chicken stock.
4

Cover with a disk of parchment paper with a slit cut in it.
5

Bring the liquid to a simmer on the stove and braise until the legs are fork tender (about an hour).
6

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.


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