Braised Rabbit Brunswick Stew

Cuisine: American

Category: meat

Servings: 2


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


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

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