Braised Rabbit Smothered with Onions

Name: Braised Rabbit Smothered with Onions
Yield: 8 portions
Ingredients: 8 large cloves garlic, coarsely chopped; 4 large onions, peeled, halved, and slivered; 1 teaspoon coarsely ground black pepper; 3 rabbits (3 to 3½ pounds each), cut into 8 pieces each well rinsed and patted dry; 3 tablespoons olive oil; 6 tablespoons (¾ stick) unsalted butter; 3 tablespoons Chopped fresh Italian (flat-leaf) parsley; 2 tablespoons dark brown sugar; 2 teaspoons ground ginger; 1 cup dry white wine; ½ cup strong chicken stock (see Note); ½ cup homemade beef stock or canned broth; ½ cup homemade beef stock or canned broth; Salt, to taste; 5 tablespoons Dijon mustard

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This recipe was inspired by a dish from Restaurante Du Marché in Paris. Blended with a bit of mustard, the onions create a rich, delicious sauce that is perfect with rabbit. Begin the meal with a Belgian Endive and Roquefort Salad and ac-company all with Châteauneuf-du-Pape.

Ingredients

6 tablespoons (¾ stick) unsalted butter
3 tablespoons olive oil

Main course
Gluten-free
March

Method

Preheat the oven to 350°F.
Heat 3 tablespoons of the butter and 1½ tablespoons of the oil in a large flameproof casserole. Brown the rabbit pieces, in batc