Rabbit With White Beans Recipe - Cooking Index
Rabbit With White Beans Recipe - Cooking Index
This is a simplified version of the classic French dish, cassoulet. Remember to wear rubber gloves and wash your hands thoroughly after handling rabbits to avoid exposure to tularemia, a disease carried by most wild rabbits. You can speed this dish up by substituting canned cooked white beans for the dried ones, but the texture and flavor of the finished dish won't be quite the same.
Courses: Main Course| 1 lb | 454g / 16oz | White beans - soaked overnight |
| 2 cups | 220g / 7.8oz | Carrots - diced |
| 1 cup | 62g / 2.2oz | Onion - diced (large) |
| 4 | Celery ribs - diced | |
| 3 | Garlic cloves - minced | |
| Chicken broth - as needed | ||
| 2 | Young rabbits - cut into pieces | |
| 1 lb | 454g / 16oz | Bacon |
| 1 cup | 237ml | Tomato puree |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place white beans, carrot, onion, celery and garlic in a large oven-safe pot or Dutch oven. Add chicken broth to one inch over beans and vegetables. Bring to a boil, then reduce heat and simmer for about one hour or until beans are softened, but not cooked completely.
Cook the bacon in a large skillet until done. Remove bacon, leaving grease in the pan, and break into bite-sized pieces.
Fry rabbit pieces in bacon until browned. Add browned rabbit, bacon and tomato puree to pot. Season with salt and pepper. Cover and bake for 1 1/2 hours at 350 degrees. Check occasionally to make sure that liquid has not cooked out. Add additional chicken broth to cover rabbit, if needed.
This recipe yields 6 to 8 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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