Sunday, December 8, 2013

Braised Rabbit Legs (Or Chicken Breasts)

8 rabbit hind legs (or 4 bone-in chicken breasts)
2 tablespoons bacon grease, or coconut oil
4 large shallots, thinly sliced
1/3 cup white wine vinegar
3 cups chicken stock, or rabbit, preferably home made bone broth
4 tablespoons butter, cut up
1/3 cup flat leaf parsley, chopped

1. Heat oven to 350 degrees.  

2. Pat the rabbit legs dry and season with salt and pepper. 

3. Heat bacon grease in a large dutch oven on high heat.  

4. Sear the legs until browned on both sides.  Transfer to plate. 

5. Reduce the heat to medium low, add the shallots to the pan and saute until tender but not browned,               about 2-3 minutes. 

6. Add vinegar to deglaze the pan.  

7. Return legs to pan with any accumulated juices and add enough chicken stock to come to within about           1/2 inch of covering the legs.  

8. Bring to a boil, then remove from head, cover pan and bake until the rabbit is tender and leg joint bends         easily, about 45 mintues. 

9. Transfer legs to a plate to keep warm.  Remove shallots with a slotted spoon. 

10. Return pan to medium high heat, and boil until sauce is reduce by about half. 

11. Whisk in butter one piece at a time.  

12. Check sauce for salt and pepper and adjust if needed. 

13. Return rabbit and shallots to pan until just reheated.  Stir in parsley. 

14. Serve with 2 legs on each plate, topped with shallots and sauce. 

Serves 4

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