White Wine-Braised Rabbit and Artichokes
2-3 tablespoons olive oil
2 rabbits, thawed, cut into parts
coarse salt and pepper
2 tablespoons flour
1 sweet yellow onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups white wine
3-4 cups vegetable or chicken stock
4 cloves garlic, smashed
2 tablespoons whole grain mustard
a few sprigs of thyme and rosemary
1 lemon, sliced
2 tablespoons butter
2 fresh artichokes
Place a Dutch oven on the stove over medium heat. Heat the oil until it shimmers.
Season the rabbit generously with salt and pepper, then dust lightly with flour. Working in batches, lightly sear the rabbit in the hot oil, about 2 minutes each side. Place the seared pieces on a plate and cover with foil.
Add the onion, carrots and celery to the pan and cook for 7-10 minutes, until softened and beginning to brown around the edges. Add the white wine to the pot to deglaze the bottom and use a wooden spoon to scrape up any browned bits. Stir in the stock, garlic, mustard, herbs, lemon and butter. Nestle the rabbit pieces into the liquid.
Cut the stems off each artichoke then cut each artichoke in half (vertically) and clean out the purple, prickly leaves and the fuzzy choke from the middle. Place cut side down on the rabbit pieces.
Cover, bring to a boil, then reduce to medium low to simmer for about an hour, until the artichokes and rabbit are tender.
If making gravy, melt 3 tablespoons of unsalted butter in a skillet over medium heat. Sprinkle with 3 tablespoons of flour. Whisk the flour/butter mixture until smooth, and cook for 3 minutes. Ladle some of the hot broth from the dutch oven into the skillet, about a half cup at a time, whisking to smooth out the gravy. Continue whisking in hot broth until the gravy has reached the desired consistency. Reduce heat to low until ready to serve.
Yields 4-6 servings.
Recipe from Curly Girl Kitchen