Braised Rabbit with Bacon and Sour Cream
April 18, 2014 § Leave a comment
Most likely you’ve got your Easter meal planned already but in case you haven’t and are looking for something a little different, how about rabbit? Easter and rabbits are somewhat synonymous aren’t they?
It was hard to find rabbit anywhere not that long ago. Only farmers and the European cultures knew what a tasty and healthy food rabbit was. I remember my grandmother and her rabbits. She raised them for her food, like the chickens and ducks. And she would use every part of every animal, making sausage and stocks. Luckily now you don’t have to raise them, you can buy rabbit in major supermarkets and order online as well.
True peasant food, it’s a very lean, delicious meat that needs some fat in the cooking process. And bacon and rabbit go together like, well Easter and eggs. Though there’s not much that bacon doesn’t go well with! It’s even in chocolate now, a brilliant combination I think!
I love to braise meat and rabbit cooked this way comes out moist and tender. Simply start the process on top of the stove then put it in a hot oven to finish. A side dish of asparagus and boiled potatoes to soak up the sour cream sauce would make a wonderful Easter dinner. And it’s so simple, the way I like to cook.
1 whole rabbit cut up
1 onion, chopped
2 or 3 slices of bacon, chopped
chicken stock, about 1 to 2 cups
salt, pepper, paprika
1 cup white wine
large scoop of sour cream
Preheat the oven to 375 degrees.
Salt and pepper the rabbit.
In a large saucepan over medium heat, cook the bacon and onions until soft. Remove with a slotted spoon and set aside.
If you don’t have enough fat to brown the rabbit add some olive oil to the pan, about 3 to 4 TBL.
Turn the heat up high and add the rabbit pieces. Brown well.
After you finish browning, add the chicken stock so that the rabbit is submerged in it.
Return the bacon and onion to the pan. Sprinkle liberally with paprika.
Bring to a boil then cover tightly and put in the preheated oven.
Bake until tender, about 1 to 1 1/2 hours. Check occasionally to make sure the liquid hasn’t boiled away. Add more stock if necessary.
When done, remove rabbit to a warm plate, cover with foil while you make the sauce.
Turn the heat to high. You should still have some liquid in the pan, if not, add more to the pan. Add the wine, then bring to a boil and boil a few minutes, stirring up all the good stuff on the bottom of the pan.
Turn off heat. At this point you can puree the liquid in a blender if you want (be careful with hot liquid!) Or if you like a chunky sauce, don’t.
Stir in the sour cream, taste for seasoning.
Return the rabbit and the juices on the plate back to the pan. Let it sit for a few minutes.
Serve with potatoes or a side dish to your liking, or just a vegetable. Applesauce or cranberry sauce goes well with this.
Enjoy and Happy Easter!