Braised Rabbit Brunswick Stew Cuisine: American Category: meat Servings: 2 Ingredients: 1 small rabbit, weighing 1 to 2 lb. 1/2 tsp. basil, chopped 1/2 tsp. chervil, chopped 1/2 tsp. lemon thyme, chopped salt and pepper, to taste 2 tbsp. clarified butter 1 red onion, pared, cut in half 1 carrot, batonette 1 celery rib, batonette 2 red bliss potatoes, cut in quarters 1 qt. brown chicken stock 4 oz. lima beans, shelled 1 tbsp. tomato concassee* basil, chervil, lemon thyme, chopped, to taste Instructions: Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour. Season rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place onion, carrot and celery in pan; cook until onion is caramelized. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Heat to boiling; cover. Place in 210 degree F oven; braise for 30 to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning. TO SERVE Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over. Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans. Pour stock over all. Serve with cornbread. NOTES * tomato concassee--skinned, seeded, finely chopped tomato pulp Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software