You are here

Two-Way Braised Rabbit

Food.Wishes's picture
The secret is cooking the loin later, after the legs braise. This is an old clip, so excuse the vid quality!
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Feel: 
Meaty
Method: 
Simmering
Ingredient: 
Rabbit
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
100 Minutes
Ready In: 
110 Minutes
Servings: 
2
Story
Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!
It cannot be emphasizing enough how delicious and juicy the meat of a rabbit will be when cooked in this way. Braising a rabbit is a little more involved than braising beef or lamb or even chicken! It has a great deal to do with the fact that the meat of a rabbit has very little fat and can very easily become tough, and that is the last thing you want with this beautiful piece of meat. Chef John shows us the solution to this problem which is quite simple; braise the legs first and then the loin. What a bea

Rate It

Your rating: None
4.27
Average: 4.3 (5 votes)

4 Comments

shantihhh's picture
Love rabbit!!!!! Where do you find rabbit at a decent price in the SF area? It runs $598# to $6.98# at Lunardi's. I'd love to find a place that sells just the loin of rabbit!
shantihhh's picture
BTW rabbit parts cook super tender in a pressure cooker quickly! I use the pressure cooker often on tougher cuts. I have a Kohn-Rikon Pressure Cooker, stainless from Switzerland and it is still going strong after over 20 years of use.
Food.Wishes's picture
Not sure. That price sounds about right. Loins would be too expensive to sell separately unfortunately.
shantihhh's picture
Thanks! No problem just hoped you had an in market for wabbit! Beef cheeks are another fav and hard to even find!