Recipe

Rabbit Carrot Leek And Green Bean Ragout Recipe

Add Step-by-Step Photos	Darbar / All my dishes 2 years, 4 months ago You can also use chicken to make this but I wouldn't! Just don't talk about Bugs Bunny at the table if you have kids. Prep:15m Cook:105m Servings:4	Darbar
	rabbit carrot leek green bean ragout

Does this look good? Yeah! / Nope

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Ingredients

1 (3-lb) rabbit (thawed if frozen), cut into 8 serving pieces 1/2 tablespoon vegetable oil

1 tablespoon unsalted butter

1/4 cup dry white wine

2 cups fat-free chicken broth

2 tablespoons chopped garlic

1/2 tablespoon fresh thyme

1 teaspoon kosher salt

1 bay leaf (not California)

4 small (2-inch) red onions (1/2 lb total)

3 large leeks, white and pale green parts only, cut into 1/2-inch-thick rounds

3 large carrots, cut diagonally into 1/2-inch-thick slices

1/2 lb small (1-inch) boiling potatoes (8)

1/2 lb haricots verts or regular green beans, cut diagonally into 2-inch pieces

Directions

Remove fat, kidneys, and liver from rabbit if necessary. Pat rabbit dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side. Transfer as browned to a plate. Add wine to pot and boil 30 seconds. Add broth and deglaze pot by boiling, scraping up brown bits. Mince and mash garlic with thyme and salt and stir into broth with bay leaf and rabbit. Simmer, covered, 40 minutes.

While rabbit is simmering, quarter onions lengthwise, leaving enough of core intact to keep layers together. Soak leeks in a large bowl of water 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water.

Scatter onions, leeks, carrots, and potatoes over and around rabbit and continue to simmer, covered, until rabbit and vegetables are tender, 40 to 50 minutes.

When rabbit is almost done, cook beans in a large pot of boiling salted water until just tender, 3 to 5 minutes, and drain in a colander.

Stir beans into ragout, then transfer rabbit and vegetables with a slotted spoon to a deep platter and keep warm. Boil cooking liquid until reduced to about 3/4 cup and whisk in remaining 1/2 tablespoon butter. Pour some of sauce over rabbit and vegetables and serve the rest on the side.

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Comments

dixiejet 2 years, 4 months ago said:
LOL ! I think this is the first recipe you have had that I don't care for. I don't do rabbit. :oP

darbar 2 years, 4 months ago said:
You can substitute chicken in place of the wascally wabbit.

grizzlybear 2 years, 4 months ago said:
Darbar sounds good I have lots of rabbit so will defently give this one a try....Have a nice day

Griz

frankieanne 2 years, 4 months ago said:
I love rabbit, but it is hard to find in the stores here. I'll have to look around so I can try this. There must be some in this area somewhere. Thanks. ;-)

frankieanne 2 years, 3 months ago said:
Made this today with one lb. of rabbit tenderloin, which I cut into 1.5" pieces and skipped the first 40 minutes of cooking in step one. Also just used one can of chicken broth, two medium leeks and one large carrot. I was tempted to put dumplings on this instead of reducing the sauce, but did the sauce reduction and "cheated" by cooking the beans in the boiling liquid. This was delicious! Definitely needed bread to dip into the sauce. Next time I will make sure I have some on hand. Thank you.

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