Name: Rabbit Braised with Scorzonera and Bay Leaves
Yield: Serves 3 to 4
Ingredients: 6 bay leaves; 1¼ cups mushroom, vegetable, rabbit, or veal broth; 1 medium onion, chopped; 1½ pounds scorzonera (weighed without tops); ¼ teaspoon pepper; 3-pound rabbit, cut into 8 to 10 pieces; 1 tablespoon butter; 1¼ teaspoons kosher salt; ¼ teaspoon cinnamon; 2 tablespoons flour; 2 tablespoons lemon juice; Thin lemon slices; 1½ tablespoons corn or safflower oil

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

The gentle flavors of scorzonera and rabbit have a subtle affinity (firm-fleshed free-range chicken is a fine alternative). Bay leaves vary in strength depending upon their provenance. Turkish leaves, which I used for this dish, are milder and more diffuse in flavor than those from California (use half the quantity of those). If your rabbit has its innards intact, sauté the sliced liver and kidneys as the dish finishes baking, then stir into the stew.

Ingredients

Main course

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Ingredients

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