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Braised Rabbit with Spring Vegetables & White Wine
Tender braised rabbit paired with vibrant spring vegetables and a white wine sauce – a sophisticated dish bursting with seasonal flavors!
Ingredients:
– 2 lbs rabbit, cut into pieces
– 1 cup white wine
– 2 cups chicken broth
– 8 oz baby carrots
– 12 oz new potatoes, halved
– 1 cup peas
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Directions:
1. Season rabbit pieces with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown rabbit on all sides, then remove and set aside.
3. In the same pot, sauté onions and garlic until softened.
4. Deglaze with white wine, scraping up any browned bits from the bottom.
5. Add chicken broth, rabbit pieces, carrots, and potatoes. Bring to a simmer.
6. Cover and cook on low heat for 1.5 hours until rabbit is tender.
7. Add peas in the last 10 minutes of cooking.
8. Adjust seasoning if needed, then serve hot with a sprinkle of fresh parsley.
Prep Time: 20 minutes | Cooking Time: 1.5 hours | Total Time: 1 hour 50 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
#SpringRecipe #ElegantDining #FarmToFork 🐇🥕🍷