Photography by Jim Bathie | Food Styling by Aaron Conrad | Styling by Haley Bilunas
For this comforting autumn dish, Pot-Roasted Rabbit, we took some inspiration from Chef John D. Folse. For even more recipes like this, be sure to check out his invaluable tome After the Hunt.
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
- In a large bowl, whisk together flour, salt, and pepper. Dredge rabbit in flour mixture, shaking off excess.
- 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.
