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Braised Rabbit

Chardonnay Braised Rabbit with Carrots and Fennel
Serves 2
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Spice mix
  1. 1/2 tablespoon dill seed
  2. 1 teaspoon black peppercorns
  3. 1/8 teaspoon freshly grated nutmeg
For the rabbit
  1. 2 cups Trivento extra virgin olive oil
  2. 1 carrot, cut into medium dice
  3. 1 small onion, cut into medium dice
  4. 1 leek, well cleaned, and cut into medium dice, using only the white and very tender green part
  5. ½ a fennel bulb, cut into medium dice
  6. 2 whole rabbit legs
  7. Salt
  8. Freshly ground black pepper
  9. 2 cups vegetable broth
  10. 2 cups Trivento Chardonnay
  11. 2 bay leaves, fresh if possible
For the vegetable side
  1. 3 carrots, cut lengthwise into 8 thick strips
  2. 1 large bulb fennel, cored and thickly sliced, reserving some of the feathery fronds.
  3. Trivento extra virgin olive oil
  4. Salt
Make the spice mix
  1. Place the dill seeds and peppercorns in a small sauté pan and toast over very low heat until fragrant, shaking them around frequently, about 2 minutes. Put the whole spices, along with the nutmeg, into a mortar and pestle and grind to a powder.
To cook the rabbit
  1. In a casserole, heat about 2 tablespoons of olive oil over medium heat. Add the carrots, onion, leek, and fennel Add the rabbit legs, seasoning with salt, black pepper, and half of the spice mix, and sauté all the ingredients until they’re fragrant and lightly golden, turning the rabbit once. Add the Chardonnay, the broth, the rest of the olive oil, and the bay leaves. Bring to a boil. Turn the heat to very low, cover, and simmer until the rabbit is tender, about 1 ½ hours. Remove the rabbit from the casserole and keep warm. Reduce the cooking liquid over high heat until you have about ½ cup.
Prepare the vegetables
  1. Preheat the oven to 400 degrees. Place the carrots and fennel on a sheet pan. Drizzle with olive oil and season with salt and the remaining spice mix. Toss until everything is well coated. Roast until tender and golden, about 15 minutes.
  1. Set out two warmed serving plates. Arrange the carrots and fennel in the center of each plate. Top each with the rabbit, spooning the reduced rabbit cooking liquid over top. Garnish with the fennel fronds. Serve right away.
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