For Braised Rabbit in Herb Sauce
Ingredients:
1 whole rabbit (jointed into 6 pieces)
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
150ml white wine (optiol, replace with stock if preferred)
400ml chicken or vegetable stock
Salt and pepper to taste
Instructions:
Preparation:
Season the rabbit pieces generously with salt and pepper.
Searing:
Heat the olive oil in a large, heavy-based pan or casserole dish over medium-high heat.
Brown the rabbit pieces on all sides, about 5 minutes. Remove and set aside.
Building the Base:
In the same pan, reduce the heat to medium and add the chopped onion. Sautéed until softened (about 5 minutes).
Add the garlic, rosemary, and thyme, and cook for another minute.
Deglazing:
Pour in the white wine (if using) and simmer for 2 minutes, scraping any browned bits from the bottom of the pan.
Simmering:
Return the rabbit pieces to the pan. Pour in the stock until the meat is just covered.
Bring to a boil, then reduce the heat to low. Cover and simmer gently for 1.5-2 hours, or until the rabbit is tender and easily pulls away from the bone.
Thickening (Optiol):
If the sauce is too thin, remove the rabbit and simmer the liquid uncovered until it reduces to your desired consistency.
Serving:
Serve the braised rabbit with creamy mashed potatoes, crusty bread, or roasted vegetables. Spoon the sauce over the top for a rich, flavourful dish.
Cooking Time: Approx. 2 hours
Tip: For extra depth of flavour, add a handful of mushrooms or carrots to the pan during simmering.
