Rabbit responds well to the gentle method of slow cooking, resulting in fall-off-the-bone tender meat. Comfort in a bowl.
Braised rabbit legs with ham hock stuffed loinNovember 13, 2010 Print
Recipe courtesy of Graeme Ruppel, Brooklyn Warehouse
- 2 whole rabbits
- 1 smoked pork hock
- 1 yellow onion
- 1 carrot
- 3 garlic cloves
- mushroom stems 1 cup 250 ml
- 1 bay leaf
- white wine 1/2 cup 125 ml
- chicken stock 2 cups 500 ml
Remove front and hind legs as well as loins with the bellies attached and reserve. Roast carcasses at 450°F (230°C) for 1 hour, until well browned. Transfer roasted carcasses to a pot and cover with water.
Simmer for 1 hour. Season rabbit legs with salt and pepper. Brown legs on all sides in a large pot on high heat. Rough chop all vegetables. Remove legs from pot and add vegetables to the pot. Cook vegetables until well browned, deglaze with the white wine, then return the legs to the pot. Place ham hock and bay leaf in the pot. Strain the rabbit stock into the pot, adding chicken stock to top up the pot, covering the legs and hock with liquid. Cover the pot loosely, with either foil or a parchment lid and transfer to a 300°F (150°C) oven. Cook legs for 2 hours or until tender and falling from the bone. Serve immediately or store in the broth for up to 1 week. Remove legs and set aside. Remove the pork hock and set aside. Strain the broth into a pot and reduce by half over high heat. Remove the skin from the hock and discard. Strip the meat from the hock and finely chop it. Lay out the loins with the bellies facing away from you. Place a portion of the chopped hock meat along the loin, then roll over to wrap the loin and hock meat with the belly. Tie with a few pieces of twine. Brown the rolled loins in a pan and then transfer to a 300°F (150°C) oven for 20 minutes until cooked through. Serves 4. Serve with Mushroom Smashed Potatoes (see following recipe).
This recipe was featured in the article Rabbit Redux.