Braised Rabbit With Leeks, Rutabagas And Vin Santo

Recipe Ingredients

2		Rabbits
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dusting
6 tablespoons	90ml	Virgin olive oil
4 tablespoons	60ml	Leeks - cut 1/2" rounds, (medium)
		And cleaned
1		Rutabaga - peeled, and (large)
		Cut into 1/2" cubes
1 cup	237ml	Vin santo
1 cup	237ml	Basic Tomato Sauce - (see recipe)
3 cups	711ml	Chicken stock
1		Eggplant Partafoglio With Fontina Cheese,
		Oven-Dried Tomatoes And Tomato Oil - (see recipe)

Recipe Instructions

Preheat oven to 375 degrees.

Cut each rabbit into six pieces. Season liberally with salt and pepper and dredge with flour. In a heavy-bottom casserole (6- to 8-quart), heat virgin oil until smoking. Add 4 pieces of rabbit and cook until golden brown, turning often (about 8 to 10 minutes). Remove pieces and repeat with four more pieces. Repeat again, setting rabbit aside.

When all rabbit is browned, add leeks and rutabaga and, stirring constantly, cook until lightly browned (about 5 to 7 minutes). Add vin santo, Basic Tomato Sauce and chicken stock and bring to boil. Submerge rabbit pieces in vegetables and liquid and cover casserole with tight fitting lid or aluminum foil. Cook in oven for 2 hours, or until meat is falling off the bone.

Remove pan from oven and carefully remove rabbit pieces. Taste sauce and season with salt and pepper. Place rabbit pieces in center of serving dish, pour sauce over and serve accompanied by the Eggplant Partafoglio.

This recipe yields 6 servings as an entree.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5650) - from the TV FOOD NETWORK

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