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Braised Rabbit Crostini

NapaStyle Wine Club Braised Rabbit Crostini NapaStyle Wine Club Braised Rabbit Crostini
About this Recipe
This recipe is from Italy’s Piedmont region, which you can tell from the currants. They borrowed the idea from the French, who often pair rabbit with prunes. If you’re lucky enough to have access to wild fennel, use a handful of fennel fronds and seeds instead of store bought fennel seed. If rabbit is unavailable or a little off-putting, just substitute chicken.
Ingredients
Serves: 1
  • 1 whole rabbit, about 2-1/2 lbs
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced carrot
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup white wine
  • 3 sprigs Italian (flat-leaf) parsley, optional
  • 10 juniper berries
  • 1 bay leaf
  • 1 tbsp toasted fennel seed
  • 1 tsp gray salt
  • freshly ground pepper
  • 1/3 cup currants or raisins plumped in warm water, then drained
  • 3 tbsp minced chives
  • 2 tbsp extra virgin olive oil
  • about 30 slices toasted country bread
Directions
Preparation Time: 30 minutes
Cooking Time: 2 hours, 20 minutes

Preheat oven to 275°F. Place rabbit in a high-sided skillet just large enough to hold it. Add onion, celery, carrot, stock, water, wine, parsley, juniper, bay, fennel seed, salt and pepper. Cover, bring to a simmer on top of the stove, then transfer to the oven and bake until rabbit is “falling-off-the-bone” tender, about 2 hours. Add more hot water as necessary during cooking to keep the rabbit barely covered. Let cool in broth. Measure 1 cup of the rabbit broth into a small saucepan, simmer until reduced to 1/4 cup, and then let cool. Pull rabbit meat from the bones and shred by hand; watch carefully for small bones. Moisten meat with the reduced broth. Add raisins, chives and oil, then season with salt and pepper. Spoon shredded rabbit over toasts to serve.

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