You’ll want a tender “fryer” or “young” rabbit for this recipe. Fryers typically weigh less than three pounds. Ask the butcher to cut the rabbit into six serving pieces, which makes this a simple dish you can prepare on a weeknight. If you purchase a whole rabbit, Saveur has helpful instructions for cutting it up. Serve with Oven-Baked Polenta with Slow-Roasted Tomatoes and sauteed spinach.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 fryer rabbit (2-1/2 to 3 pounds), cut into 6 serving pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 onion, thinly sliced lengthwise
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 teaspoon cold butter
- 1/4 cup basil, thinly sliced
- 2 tablespoons pine nuts, toasted
Instructions
- Preheat oven to 350°F.
- Heat oil in a large sauté pan over medium-high heat. Sprinkle rabbit with salt and pepper. Add half of rabbit to pan, and cook 5 minutes, turning to brown on all sides. Transfer seared rabbit pieces to a plate, and repeat with remaining half of rabbit.
- Add onion to pan, and sauté 2 minutes. Add wine, and cook 1 minute, or until wine evaporates, scraping pan to loosen browned bits. Add broth and seared rabbit. Cover, and cook for 30 minutes, or until a thermometer inserted into meaty part of the thigh registers 155°F. Transfer rabbit to a serving dish, and keep warm.
- Place sauté pan over high heat, and bring to a boil. Cook 10 minutes, or until pan juices reduce by half. Remove from heat, and whisk in butter. Pour sauce over rabbit. Garnish with basil and pine nuts.
Servings: 6
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