Braised Rabbit Piperade
Makes 4 Servings
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WINE PAIRING | |
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| Saumur | ||
Piperade (aka piperrada) is a boldly flavorful Basque dish made from a blend of bell peppers, tomatoes and onion. Here we’ve used it as a braising liquid for succulent rabbit legs, cooking them until they’re fork tender.
The finished dish blends the fruitiness of the peppers, the meaty depth of the rabbit & the smoky, faint heat of the pimenton.
INGREDIENTS
- 4 Rabbit Hind Legs
- Salt & Pepper
- 1 tsp Sweet Pimenton, Plus Extra to Finish
- ½ cup Small Diced Shallot
- 2 Orange Bell Peppers
- 2 Green Bell Peppers
- ½ cup Dry White Wine
- 14.5oz can Whole Tomatoes
- 1/8 tsp Cayenne
- 3 cups Chicken or Vegetable Stock
- 4 tbsp Unsalted Butter
- 1 tsp Sherry Vinegar
- Extra Virgin Olive Oil
- Recommended Side:
- Artisan Crusty Bread
DIRECTIONS
1
Deseed & julienne the orange & green bell peppers.
2
Generously season the rabbit legs with the salt, pepper & pimenton.
3
Sear the rabbit legs in a deep, well-oiled pot over high heat.
4
Once the rabbit legs have browned on one side, flip them over & add the shallots.
5
When the shallots have started to turn translucent, add the julienned peppers along with the white wine, tomatoes, chicken or veggie stock & cayenne.
6
When the liquid comes to a boil, reduce the heat to a simmer and put the lid on the pot.
7
Braise the rabbit legs until the meat is fork tender (about an hour), then fish them out of the broth.
8
Increase the heat under the broth to high & break up the tomatoes in it. Simmer to reduce its volume by a quarter.
9
Remove the sauce from the heat & stir in the butter and sherry vinegar.
10
Taste the sauce & add salt as necessary.
11
Pour the sauce into bowls & top it with the rabbit legs. Drizzle a little bit of the sauce over the legs, then finish each dish with a little bit of the olive oil & a sprinkle of smoked paprika/pimenton.
12
Serve with crusty bread for dipping into the sauce.