Ingredients
- 1/3 cup (75 mL) flour
- 1/4 tsp (1 mL) each salt and pepper
- 2 rabbits (each about 2 lb/1 kg), each cut in 6 pieces
- 3 tbsp (50 mL) extra-virgin olive oil
- 1 tbsp (15 mL) butter
- 3 cloves garlic, smashed
- 2 each onions, stalks celery and small carrots, diced
- 1 cup (250 mL) white wine
- 2 cups (500 mL) chicken stock
- 2 tbsp (25 mL) chopped fresh Italian parsley
Steps
- In plastic bag combine flour, salt and pepper. In batches, add rabbit and shake to coat, reserving any flour mixture.
- In large shallow Dutch oven, heat 2 tablespoons (25 mL) of the oil over medium-high heat; brown rabbit, in batches and adding remaining oil as necessary, about 10 minutes. Transfer to plate.
- Reduce heat to medium. Melt butter in pan; cook garlic, stirring, for 1 minute or until golden. Discard garlic. Add onions, celery and carrots; cook, stirring occasionally, for 10 minutes or until softened. Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute.
- Stir in white wine and bring to boil, scraping up any brown bits; boil for 2 minutes or until reduced by half. Add stock; bring to boil. Return rabbit to pan; reduce heat, cover and simmer for 40 minutes or until tender and juices run clear when rabbit is pierced. Transfer rabbit to platter.
- Boil sauce for about 5 minutes or until reduced to 3 cups (750 mL). Sprinkle parsley over rabbit; serve with sauce.
