Braised Rabbit with Red Wine and Mushrooms

Ingredients

• •1 whole rabbit (about 3 pounds), cut into pieces
• •2 cups red wine
• •2 cups beef or chicken broth (gluten-free)
• •8 ounces mushrooms, halved
• •12 pearl onions, peeled
• •3 slices bacon, chopped
• •2 tablespoons tomato paste
• •3 cloves garlic, minced
• •2 bay leaves
• •1 teaspoon dried thyme
• •2 tablespoons olive oil
• •to taste Salt and pepper

Directions

1. 1Cook bacon in a large Dutch oven over medium heat until crispy; remove and set aside, leaving 1 tablespoon of fat in the pot.
2. 2Season rabbit pieces with salt and pepper, then brown them in the pot on all sides for about 8 minutes; remove and set aside.
3. 3Add mushrooms and pearl onions to the pot and cook for 3 minutes, then stir in garlic and tomato paste and cook for 1 minute.
4. 4Pour in red wine and broth, scraping up any browned bits from the bottom; add bay leaves, thyme, and cooked bacon.
5. 5Return rabbit pieces to the pot, ensuring they are mostly submerged, then bring to a simmer.
6. 6Cover and braise in a 325°F oven for 1 hour, or until rabbit is very tender.
7. 7Remove from oven, discard bay leaves, adjust seasoning with salt and pepper, and serve hot with crusty bread or egg noodles.

💡 Rabbit is lean, so the braise should barely simmer after the wine and broth are added. Vigorous boiling tightens the meat before the sauce has time to develop.

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