Pot-Roasted Rabbit
 
Makes 4 servings
Ingredients
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1 rabbit, cut into serving pieces
  • ¼ cup olive oil
  • 1 large sweet onion, chopped
  • 1½ cups chopped carrots
  • 2 teaspoons minced garlic
  • 1 cup dry red wine
  • 3 cups chicken stock
  • ⅔ cup chopped prunes
  • 3 tablespoons cane vinegar
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Mashed sweet potatoes, to serve
  • Garnish: fresh rosemary
Instructions
  1. In a large bowl, whisk together flour, salt, and pepper. Dredge rabbit in flour mixture, shaking off excess.
  2. In a large Dutch oven, heat oil over medium-high heat. Add onion, carrots, and garlic; cook, stirring frequently, until tender. Add rabbit, and cook until browned, 4 to 5 minutes per side. Add wine, scraping browned bits from bottom of pot with a wooden spoon. Add stock, prunes, vinegar, rosemary, and thyme. Bring to a boil over medium-high heat; reduce heat, cover, and simmer until rabbit is tender, 1½ to 2 hours. Serve over mashed sweet potatoes. Garnish with rosemary, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pot-roasted-rabbit-2/