Braised Rabbit Legs

Directions

1. 1
   Heat oven to 350 degrees.
2. 2
   Pat the rabbit legs dry, and season with salt and pepper.
3. 3
   Place a large Dutch oven over high heat, and heat oil until shimmering.
4. 4
   Sear the rabbit legs until browned on both sides.
5. 5
   Transfer to a plate.
6. 6
   Reduce the heat to medium-low, add the shallots to the pan, and saute until tender but not browned, 2 to 3 minutes.
7. 7
   Add the cornichons, brine and vinegar, raise heat and bring to a simmer.
8. 8
   Return the rabbit legs to the pan with any accumulated juices.
9. 9
   Add enough chicken stock to come to within about 1/2 inch of covering the legs.
10. 10
    Bring to a boil, then remove from heat.
11. 11
    Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily, about 45 minutes.
12. 12
    Transfer legs to a plate and keep warm.
13. 13
    Skim cornichons and shallots from the sauce and set aside.
14. 14
    Return pan to medium-high heat, and boil until sauce is reduced by about half.
15. 15
    Whisk in butter a piece at a time, and adjust salt and pepper to taste.
16. 16
    Return rabbit, cornichons and shallots to the pan until just reheated.
17. 17
    Stir in parsley.
18. 18
    To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce.