1 rabbit
4 celery stalks
2 yellow onions
2 carrots
3 cups red wine
4 cups stock (chicken or beef)
5 cups mushrooms (in the fall, I like Porcini or Chanterelle)
3 cups fingerling potato
salt and pepper to taste
1 T oil

Place a pot (large enough for the rabbit, vegetables, and liquid) on medium heat. Salt and pepper the rabbit and place in pot with the oil. Sear rabbit on all sides until golden brown. When rabbit is browned all over remove from pot and place the onion, carrots and celery in the oil. Cook the vegetables until tender. When vegetables are tender add the wine to deglaze the bottom of the pan. Rabbit hops back into the pot along with the stock and is cooked over medium heat for two and a half hours. Remove rabbit from pot and strain out the braising liquid; place strained liquid back into pot. Toss in the mushrooms and potato and cook for thirty more minutes over medium heat. Once the potatoes are fork-tender place the rabbit back into the pot just long enough to reheat. Serve hot.

Serve with Januik Red Mountain Cabernet Sauvignon

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