Braised Rabbit With Pears

In most parts of the country, rabbit dishes are not as popular as other game animals. Big game, upland birds and waterfowl seem to be to quarry of choice for most American hunters. I suppose that doesn't upset the rabbits all that much. I suspect they would rather hang out with their buddies than in your oven.

Courses: Main Course
Serves: 4 people

Recipe Ingredients

2		Young rabbits - each cut 6 to 8
		Pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose flour
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - finely diced (medium)
3 cups	711ml	Dry red wine
1 cup	237ml	Chicken broth
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Brown sugar
2		Bay leaves
2 sections		Fresh rosemary
1/2 teaspoon	2.5ml	Salt
2		Firm slightly not-quite-ripe pears - skin removed,
		Cored and halved
3 tablespoons	45ml	Chilled butter

Recipe Instructions

Season rabbit pieces and dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add onion and saute for 3 to 4 minutes. Add rabbit pieces and brown each evenly.

Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover and simmer for 30 minutes more.

Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary from pan. Whisk in butter until melted and spoon sauce over rabbit.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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