Braised Rabbit

Adapted from the book "Blue Plate Special" by Kate Christensen

Braised Rabbit

1 rabbit (about 2.5 to 3 lbs.)

4 slices of thickly sliced pancetta (about 1/8" thick), cut into bits

2 Tablespoons olive oil

1 large onion, chopped

2 cloves of garlic, minced

1 Tablespoon flour

1 cup beef broth

1/2 cup wine

1/2 cup water

minced parsley

thyme, rosemary, bay leaf

salt, pepper

fresh parsley, minced

Chop the rabbit into pieces. Fry the pancetta in 1 T. of the olive oil until crisp and remove from the pan with a slotted spoon. Set aside and resist the temptation to munch on them (ok, have a few bits). 

Add the onion and garlic to the pan and sauté until translucent. Remove from the pan. Add another tablespoon of oil to the pan, sauté the rabbit in the oil on high heat, until the pieces turn golden brown. Sprinkle with the flour and sauté for a few more minutes, turning. The pan will look a mess, but don't worry. All that brown stuff on the bottom with help flavor the sauce and loosens once you add the liquid. Remove the rabbit from the pan and set aside. Add the beef broth and the wine in the pan, scraping up the brown bits on the bottom. Put the onions and rabbit back into the pan, add the herbs and some of the water. Simmer, covered, for 45 minutes to an hour, adding more water if the sauce gets too thick. Just before serving, sprinkle with the reserved pancetta bits and minced parsley.