Braised Rabbit with Wine and Cinnamon - CD Recipes -
Cooking District Recipes

Braised Rabbit with Wine and Cinnamon

Categories: Entrees, Game
Primary Method: Braising
Prep Time:
2 hours
Step 1
5 each • Rabbit • cut into 9 pieces each
Olive oil as needed
1 cup • Carrot • diced
2 cup • Onions • diced
1 cup • Celery • diced
6 oz • Tomato paste
Sear rabbit in hot oil until browned. Place pieces into a braiser. In the remaining oil saute the carrot, onions, and celery. Add the tomato paste and cook until the paste is caramelized.
Step 2
3 cup • Red wine (merlot or Beaujolais)
.25 cup • Cider vinegar
1.5 qt • Brown stock
4 each • Cinnamon stick
4 each • Allspice
1 each • Bay Leaf
2 each • Cardamom pod
Deglaze pan with wine and vinegar. Add stock and bring to a simmer with cinnamon sticks, allspice, bay leaves, and cardamom.
Step 3
4 oz • Blonde Roux
Salt and Pepper as needed
Thicken with roux and adjust seasoning. Add sauce into the braiser with rabbit and braise until tender. Remove rabbit, reduce sauce, and adjust seasoning.


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