Rabbit Braised in Rosé Wine & Balsamic Vinegar

By on July 20, 2017

Rabbit braised in red wine might be a classic…

Rabbit Braised in Rosé Wine & Balsamic Vinegar

Rabbit Braised in Rosé Wine & Balsamic Vinegar

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.

Rabbit Braised in Rosé Wine & Balsamic Vinegar
 
Prep time
Cook time
Total time
 
Rabbit braised in red wine is a classic. 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.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 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
Instructions
  1. Dredge rabbit in flour, patting to remove any excess.
  2. 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.
  3. Add remaining oil to pot and when hot, stir in chopped onion, carrot, and celery.
  4. Sauté until translucent and soft, 6 to 7 minutes. Stir in garlic and cook 30 seconds more.
  5. 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.
  6. Add bay leaf, thyme, and vinegar. Cover and cook over medium-low heat so liquid gently simmers for 45 minutes.
  7. Melt butter in a small skillet over medium heat. Add pearl onions and cook just until they are lightly browned.
  8. 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.
  9. 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.

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