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submitted by Woodley
Serves 4
1 small carrot
1 parsley sprig
1 celery rib
1 thyme sprig
1 medium onion
1 bay leaf
1 garlic clove
10 black peppercorns
3 lb. rabbit (cut into 8 pieces)
1 cup dry white wine
1 cup flour
1 cup unfiltered apple cider
2 Tb. olive oil
4 cups chicken stock
1 Tb. tomato paste
1 cup heavy cream
FOR THE CARMELIZED SHALLOTS
6 lg. shallots
2 Tb. water
1 Tb. butter
1 sprig fresh thyme
1 tsp. sugar
Preheat oven to 325°
1. Cut carrot, celery and onion into 1 inch pieces and mince garlic. Pat rabbit dry and season with salt & pepper. Dredge rabbit in flour and brown in the oil in a heavy kettle . Remove rabbit to a platter.
2. Add carrot, celery and onion to the kettle and saute stirring up any brown bits in the kettle. Stir in tomato paste and cook for approximately 2 minutes to cook the tomato paste.
3. Make a bouquet garni with the parsley, thyme, bay leaf and peppercorns and place in cheesecloth. Tie the bundle with kitchen string. Return the rabbit along with any accumulated juices to the kettle and stir in the garlic. Add the bouquet garni, wine and cider. Simmer for 2 minutes and add the stock. Cook in a 325° oven for 1 to 1 ½ hours until rabbit is very tender.
4. Remove from the oven and transfer the rabbit to a large platter. Pour the braising liquids through a fine sieve into a bowl and discard the solids. Return the braising liquids to the kettle with the rabbit and stir in the cream. Bring the sauce to a simmer and adjust seasonings. Keep warm until serving.
TO CARMELIZE THE SHALLOTS
1. Peel shallots leaving the root end in tact. In a large heavy skillet melt butter and sugar and stir in shallots and water. Crumble the thyme and cook mixture covered with a tight fitting lid, stirring occasionally, for approximately 45 minutes until the shallots are a deep golden color.
NOTES:
Traditionally this dish is served with mashed potatoes but some new French cooks are serving it with Pappardelle or other wide noodles.
Woodley