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Braised Rabbit With Pears

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Young rabbits - each cut 6 to

  2. Pieces Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1/2 cup 31g / 1.1oz All-purpose flour

  5. 3 tablespoons 45ml Olive oil

  6. 1 tablespoon 15ml Onion - finely diced (medium)

  7. 3 cups 711ml Dry red wine

  8. 1 cup 237ml Chicken broth

  9. 2 tablespoons 30ml Balsamic vinegar

  10. 1 tablespoon 15ml Brown sugar

  11. 2 Bay leaves

  12. 2 sections Fresh rosemary

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 2 Firm slightly not-quite-ripe pears - skin removed,

  15. Cored and halved

  16. 3 tablespoons 45ml Chilled butter

Instructions Jump to Ingredients ↑

  1. Season rabbit pieces and dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add onion and saute for 3 to 4 minutes. Add rabbit pieces and brown each evenly.

  2. Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover and simmer for 30 minutes more.

  3. Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary from pan. Whisk in butter until melted and spoon sauce over rabbit.

  4. This recipe yields 4 servings.

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