Braised Rabbit Irouleguy with California Golden Raisins

Posted By Newfie2007.

Ingredients.

Rabbit
2 rabbits (about 2½ lbs each), cut into 6 pcs each
1 bottle (750 mL) dry red wine
1 small bouquet garni
7 cloves garlic, peeled
2 tbsp whole black peppercorns
1 small onion, peeled and coarsely chopped
1 small carrot, peeled and chopped
5 tbsp olive oil, divided
1 celery stalk, chopped
1 cup California golden raisins
3 cups veal or chicken stock
1/3 cup unsalted butter
Kosher salt
Freshly ground black pepper

Directions.

Garnish
1 cup toy box or cherry tomatoes, stems removed & cut in half
1 cup fava beans, shelled and cooked
4 fingerling potatoes, roasted & split in half
2 tbsp freshly chopped parsley Arrange rabbit pieces in a wide dish or glass bowl and add red wine to cover. Add bouquet garni, garlic, black peppercorns, onion, carrot, 2 tbsp olive oil, celery stalk and California golden raisins. Swish rabbit around in marinade until well coated. Cover loosely and place in refrigerator overnight.
Remove rabbit from marinade. Separate center loin meat, front and hindquarters and set aside. Turn marinade, fore and hindquarters into large saucepan over high heat.


Add veal stock and bring to boil. Reduce heat and simmer for 30 minutes. Add center loin pieces and continue to simmer 30 minutes more. Remove and discard bouquet garni. Strain sauce through fine sieve into large skillet. Reserve raisins; discard others. Add rabbit pieces and golden raisins to skillet with sauce and warm over medium heat. Swirl in 1/3 cup butter. Season with salt and pepper. Warm remaining 3 tbsp olive oil in medium saute pan over high heat. Add tomatoes, fava beans, fingerling potatoes and parsley. Sauté until heated through. Garnish with sauteed vegetables.