Braised rabbit with white wine sauce
BATON ROUGE - Chef Kelley McCann from Galatoire's dished out a recipe for braised rabbit.
Chef McCann's version of braised rabbit is served with a mushroom white wine sauce, braised greens and heirloom tomatoes.
Recipe for Braised Rabbit:
- 2 portabella mushrooms (cleaned and sliced)
- 2 cups of sliced button mushrooms
- 1 cup of diced red bell pepper
- 1 cup of diced red onion
- 4 oz. of white wine
- 6 cups of chopped greens
- 1 tbsp. of chopped garlic
- 8 rabbit leg quarters
- 1 chopped onion
- 2 chopped stalks of celery
- 1 chopped carrot
- 2 bay leaves
- 2 cloves of garlic
- 1 tbsp. of black peppercorns
- 1 sprig of thyme
- white wine
- chicken stock
In a medium pot, sweat out vegetables until translucent, then add peppercorns and bay leaves.
Deglaze pot with white wine and allow alcohol to cook out.
Add rabbit legs and cover with stock.
Allow rabbit to simmer for 50 minutes or until tender.
In a medium pan, sweat out 1 oz. of garlic, then add greens and stock.
Allow to simmer and break down fibers in greens.
Once ready to serve, add in heirloom tomatoes.
Add a small amount of oil to another medium pan.
Sweat out red onions and bell peppers until translucent.
Cook down mushrooms and add remaining garlic.
Deglaze pan with white wine.
Add cream allowing to reduce slightly until sauce thickens.
Add in green onions when ready to serve.
Distribute greens and tomatoes evenly amongst 4 plates.
Top with two rabbit legs.
Smother in cream sauce and enjoy.
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