Braised Rabbit With Potato Gnocchi & Shiitakes
Makes 4 servings
INGREDIENTS FOR RABBIT:
1 three-pound whole rabbit, cut into 6 pieces
1 yellow onion, rough chopped
1 large carrot, rough chopped
3 sprigs of fresh rosemary
3 cloves of garlic, peeled
1 bay leaf
2 quarts chicken broth
1 cup dry white wine
3 tablespoons extra virgin olive oil
1 teaspoon salt
¼ teaspoon fresh ground black pepper
2 cups fresh shiitakes, sliced
1 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup leeks, thinly sliced
2 cup rabbit braising liquid
½ cup fresh cut chives
2 tablespoons toasted rustic breadcrumbs
2 tablespoons shaved Reggiano Parmigiano
Preheat oven to 300 degrees. Season rabbit with salt and pepper. Heat olive oil in a large, heavy bottomed casserole. Sear rabbit on all sides. Add remaining ingredients except wine and chicken broth.
Continue cooking the vegetables and rabbit until golden. Add wine and let it reduce by half then add broth. Bring to a light boil. Cover with tin foil and transfer to preheated oven. Bake for two hours or until the meat is tender.
Remove rabbit and pick the meat from the bones. Shred the larger pieces to ensure that rabbit meat is the same size. Drain rabbit broth and reserve. Keep rabbit and broth warm.
*The restaurant makes potato gnocchi in-house but you can substitute ready-made gnocchi.
Heat a large heavy bottomed saucepan over high heat. Add olive oil and brown the gnocchi lightly. Add rabbit, leeks and chanterelles. Continue to cook until the chanterelles and leeks soften, about 3 minutes. Add rabbit broth and then bring to a simmer. Add butter and chives. Adjust the seasoning. Spoon the gnocchi onto a large platter. Sprinkle with the breadcrumbs and Reggiano cheese.
COOKING TIME: 2 ½ hours