BRAISED RABBIT LEGS

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Braised Rabbit Legs image

Provided by Jeff Gordinier

Categories     dinner, one pot, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

8 rabbit hind legs, about 2 1/2 to 3 pounds
Salt
pepper
2 tablespoons vegetable oil
4 large shallots, thinly sliced
1/3 cup cornichons, halved
1/4 cup cornichon brine
3 tablespoons white wine vinegar
3 cups chicken stock, or as needed
4 tablespoons butter, cut into pieces
1/3 cup chopped flat-leaf parsley

Steps:

  • Heat oven to 350 degrees. Pat the rabbit legs dry, and season with salt and pepper. Place a large Dutch oven over high heat, and heat oil until shimmering. Sear the rabbit legs until browned on both sides. Transfer to a plate.
  • Reduce the heat to medium-low, add the shallots to the pan, and sauté until tender but not browned, 2 to 3 minutes. Add the cornichons, brine and vinegar, raise heat and bring to a simmer. Return the rabbit legs to the pan with any accumulated juices. Add enough chicken stock to come to within about 1/2 inch of covering the legs. Bring to a boil, then remove from heat.
  • Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily, about 45 minutes.
  • Transfer legs to a plate and keep warm. Skim cornichons and shallots from the sauce and set aside. Return pan to medium-high heat, and boil until sauce is reduced by about half. Whisk in butter a piece at a time, and adjust salt and pepper to taste. Return rabbit, cornichons and shallots to the pan until just reheated. Stir in parsley. To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce.

Hamza official
official.hamza13@gmail.com

I followed the recipe exactly, but my rabbit legs turned out dry and tough. I'm not sure what went wrong. Maybe I overcooked them? I'll try again next time and see if I can get better results.


Parsanal Asiya
parsanal.asiya@yahoo.com

This recipe was a bit too bland for my taste. I think it could have used more seasoning. But the rabbit legs were cooked perfectly, and the sauce was nice and thick. I served it with roasted vegetables, and it was a decent meal.


Jae Ku
j.k@yahoo.com

This recipe is a great way to use up leftover rabbit meat. I had some leftover from a hunting trip, and I wasn't sure what to do with it. But this recipe was the perfect solution. The rabbit legs were delicious, and the sauce was perfect for dipping.


Christine Mitchell
christine-m@gmail.com

I love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a truly delicious dish. The rabbit legs were perfectly cooked, and the sauce was rich and flavorful. I served it with mashed potatoes and green


Lisan Janitha
janitha19@gmail.com

This recipe was a bit more time-consuming than I expected, but it was definitely worth the effort. The braising process really tenderized the rabbit legs, and the sauce was incredible. I served it over rice, and it was a delicious and satisfying meal


Papu Don
don_p89@hotmail.com

I was hesitant to try this recipe because I'd never cooked rabbit before. But I'm so glad I did! The rabbit legs were incredibly tender and flavorful. The sauce was also delicious, and it paired perfectly with the rabbit. I will definitely be making


Gammer sidhan
sidhan-gammer@gmail.com

This recipe is a keeper! I've made it several times now, and it always turns out perfectly. The rabbit legs are always tender and moist, and the sauce is always rich and flavorful. I love serving this dish with roasted vegetables and a side of crusty


DJ MURAD
dj-murad@hotmail.com

I love how easy this recipe is to follow. Even as a beginner cook, I was able to create a delicious and impressive dish. The rabbit legs were perfectly cooked, and the sauce was divine.


Nejamiah Casaus
casaus.n@gmail.com

This recipe is amazing! The rabbit legs were so tender and flavorful. The sauce was also incredible. I served it over mashed potatoes, and it was a hit with my family. I will definitely be making this recipe again.


Logan West
westlogan@gmail.com

I followed the recipe exactly, but my rabbit legs turned out dry and tough. I'm not sure what went wrong. Maybe I overcooked them? I'll try again next time and see if I can get better results.


Ngala Annita Mufu
a@hotmail.fr

This recipe was a bit too bland for my taste. I think it could have used more seasoning. But the rabbit legs were cooked perfectly, and the sauce was nice and thick. I served it with roasted vegetables, and it was a decent meal.


Anup roy Anu
anu.a35@gmail.com

This recipe is a great way to use up leftover rabbit meat. I had some leftover from a hunting trip, and I wasn't sure what to do with it. But this recipe was the perfect solution. The rabbit legs were delicious, and the sauce was perfect for dipping.


Kalab Yirga
yirga-k@yahoo.com

I love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a truly delicious dish. The rabbit legs were perfectly cooked, and the sauce was rich and flavorful. I served it with mashed potatoes and green


Junaid Abbas
junaid.a20@gmail.com

This recipe was a bit more time-consuming than I expected, but it was definitely worth the effort. The braising process really tenderized the rabbit legs, and the sauce was incredible. I served it over rice, and it was a delicious and satisfying meal


Opo Opo
opoo@gmail.com

I was hesitant to try this recipe because I'd never cooked rabbit before. But I'm so glad I did! The rabbit legs were incredibly tender and flavorful. The sauce was also delicious, and it paired perfectly with the rabbit. I will definitely be making


Branil Natapie
branil-n@hotmail.com

This recipe is a keeper! I've made it several times now, and it always turns out perfectly. The rabbit legs are always tender and moist, and the sauce is always rich and flavorful. I love serving this dish with roasted vegetables and a side of crusty


Vicky Ch
v_ch@hotmail.com

I love how easy this recipe was to follow. Even as a beginner cook, I was able to create a delicious and impressive dish. The braising process took a while, but it was worth the wait. The rabbit legs were fall-off-the-bone tender, and the sauce was d


shakib boss
shakibb@aol.com

I'm not usually a fan of rabbit, but this recipe changed my mind. The braising process made the meat so tender and succulent. The sauce was also incredible, with a perfect balance of sweet and savory flavors. I served it over mashed potatoes, and it


Baghi 47
415@yahoo.com

This braised rabbit legs recipe was a delightful culinary journey. The meat was tender and juicy, and the sauce was rich and flavorful. I followed the recipe precisely, and the results were outstanding. My family raved about this dish, and I will def