Recipe Development by Ola Agbodza and Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bilunas
This Rabbit au Vin combines Cajun seasoning, white wine, fresh herbs, and smoky bacon for a cozy, slow-braised meal worth lingering over.
Rabbit au Vin
Makes 4 to 6 servings
Ingredients
- 4 teaspoons Cajun seasoning, divided
- 1 (3- to 4-pound) rabbit, cleaned and cut into 4 to 5 pieces
- 8 ounces thick-cut bacon, chopped
- 2 cups diced yellow onion
- 1 cup diced carrots
- 1 leek, chopped (white and light green parts only)
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups dry white wine
- 2 to 3 cups chicken broth
- 2 tablespoons sherry vinegar
- 4 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1 dried bay leaf
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup dried figs, halved
- 1 cup frozen pearl onions, thawed and drained
- Mashed potatoes, to serve
- Garnish: chopped fresh rosemary
Instructions
- Sprinkle 2 teaspoons Cajun seasoning all over rabbit; let stand for 20 to 30 minutes.
- Preheat oven to 400°.
- In a cast-iron Dutch oven, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pot.
- Add rabbit to pot, and cook over medium-high heat until browned, 5 to 6 minutes per side. Remove rabbit; let drain on a paper towel-lined plate.
- Add yellow onion, carrots, and leek to pot; cook over medium-high heat, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring frequently, for about 1 minute. Add flour; cook, stirring occasionally, until flour is light brown in color, about 15 minutes. Stir in wine; cook until thickened. Return rabbit to pot. Add broth, vinegar, thyme, rosemary, bay leaf, salt, and pepper; bring to a boil over medium heat. Add figs, and cover with lid.
- Bake for 1½ hours. Add pearl onions; cover and bake until rabbit is fork-tender, 20 to 30 minutes more. Discard bay leaf. Top with bacon, and serve warm with mashed potatoes. Garnish with rosemary, if desired.
