Braised Rabbit Bourguignon Recipe
"Rabbit is wonderful for absorbing the flavors it's cooked in, while still retaining its subtle and mild game taste. In this recipe, adapted from an old English preparation, the rabbit is braised bourguignon-style with red wine and bacon, and then finished at the final moments with port and blackberry preserves. The rabbit needs to marinate overnight, so plan ahead...."
INGREDIENTS
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1/3 cup red wine
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2 tablespoons vegetable oil
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1 large yellow onion, cut in half, then thinly sliced
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4 whole juniper berries, crushed
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2 bay leaves
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2 tablespoons chopped fresh rosemary
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1 teaspoon salt
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¼ teaspoon fresh ground pepper
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1 3 to 3-½ pound rabbit
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Salt and pepper
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2 tablespoons all-purpose flour
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1 tablespoon olive oil
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½ pound pancetta, cut into 1 inch by ½-inch batons
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¼ cup chopped shallots
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½ cup chopped celery
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12 baby carrots
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1-½ cups chicken broth, home-made or packaged (not canned)
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½ teaspoon dried thyme
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12-18 white pearl onions, peeled
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2 tablespoons unsalted butter
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½ cup port wine
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3 tablespoons blackberry preserves
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