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Rabbit: Braised Rabbit Brunswick Stew

Source of Recipe

Jessica A. Walton


List of Ingredients

1 sm Rabbit -- (1 to 2 lb.)
1/2 ts Basil -- chopped
1/2 ts Chervil -- chopped
1/2 ts Lemon Thyme -- chopped
Salt And Pepper -- to taste
2 tb Butter -- clarified
1 Red Onion -- pared, halved
1 Carrot -- (batonette)
1 Celery Rib -- (batonette)
2 Red Potatoes -- cut in
Quarters
1 qt Brown Chicken Stock
4 oz Lima Beans -- shelled
1 tb Tomato Concassee --

* tomato concassee--skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste


Recipe

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. Serves: 2

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.