Rabbit Braised with Scorzonera and Bay Leaves

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.