Rabbit Braised in Rosé Wine & Balsamic Vinegar
Rabbit braised in red wine might be a classic…
But here we add the subtle flavor of rosé (or white zinfandel) and balsamic vinegar to the gently simmering liquid. Fond de Poulet® (white chicken stock) melts into all of the liquids to impart a rich, perfectly balanced taste to complement the rabbit.
A final flourish of crème frache creates an intoxicating sauce perfumed with pearl onions, mushrooms, and dried currants.
- 1 21/2 to 3 lb rabbit, dressed and cut into 8 pieces, patted dry
- flour for dredging
- 4 tbs vegetable oil
- salt and freshly ground black pepper to taste
- 1 cup finely chopped onion, carrot, and celery
- 1 large clove garlic, minced
- 11/2 cup Rosé or White Zinfandel
- ¼ cup balsamic vinegar***
- 1 oz Fond de Poulet Gold® (white chicken stock)***
- 1 large bay leaf
- 1 cup finely chopped flat-leaf parsley
- 1 tsp dried thyme leaves
- 1 tbs unsalted butter
- 12 oz. pearl onions, peeled or frozen pearl onions, defrosted
- ½ cup currants or if unavailable use raisins
- 8 oz small white mushrooms, wiped, trimmed and quartered
- 4 oz crème frache or sour cream
- Dredge rabbit in flour, patting to remove any excess.
- Heat 3 tbs oil in a large, heavy casserole over high heat. Working in batches, brown rabbit pieces on all sides, removing them to a bowl as they are done, and seasoning them with salt and plenty of pepper.
- Add remaining oil to pot and when hot, stir in chopped onion, carrot, and celery.
- Sauté until translucent and soft, 6 to 7 minutes. Stir in garlic and cook 30 seconds more.
- Return rabbit to pot, add wine, balsamic vinegar, Fond de Poulet Gold®, and bring to boil over high heat, stirring up all browned cooking bits.
- Add bay leaf, thyme, and vinegar. Cover and cook over medium-low heat so liquid gently simmers for 45 minutes.
- Melt butter in a small skillet over medium heat. Add pearl onions and cook just until they are lightly browned.
- Stir onions into rabbit along with currants and mushrooms. Bring to a gentle boil and cook uncovered for 10 to 15 minutes to thicken sauce.
- Stir in crème frache, taste to adjust seasonings, and serve over buttered noodles, polenta, or small boiled potatoes.
***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.