Braised Rabbit Recipe

Directions

1. 1
   In a large bowl, toss the rabbit pcs with the flour and salt
2. 2
   Heat the extra virgin olive oil and butter together over a medium high heat in a large skillet till the butter begins to bubble.
3. 3
   Add in the rabbit and brown nicely on all sides, about 5 min Place a garlic clove on a clean work surface and press down on it with the blade of large knife so which it is lightly crushed but still intact Repeat with the rest of the garlic and toss them in with the rabbit Add in the 1/4 c. of the red wine to deglaze the pan, stirring with a wooden spoon to scrape up all the lovely brown bits
4. 4
   Add in the shallots, mushrooms, rosemary, thyme, and sage and stir for 30 seconds longer Pour in the rest of the wine and Bring to a boil over a high heat
5. 5
   Cover the skillet and transfer to a 400F oven for 25 min Remove from the oven and transfer the rabbit to a bowl and cover with tin foil
6. 6
   Return the skillet to a high heat and cook for about 10 min or possibly till the liquid has reduced by half and is syrupy
7. 7
   Add in the cool butter and stir to incorporate
8. 8
   Add in the parsley and season with salt and pepper
9. 9
   Plate the rabbit and pour sauce over top