Rabbit Pilau

Name: Rabbit Pilau
Ingredients: Rabbit; 1 tablespoon dried porcini mushrooms; 2 1/2 cups reduced-sodium chicken broth, divided; 1 (2 1/2-lb.) rabbit, cut into 6 pieces; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 2 tablespoons olive oil; 2 carrots, diced; 2 garlic cloves, minced; 2 cups dry red wine; 1/2 cup port; 1 medium leek; 6 fresh flat-leaf parsley sprigs; 4 fresh thyme sprigs; 2 dried bay leaves; Kitchen string; Pilau; 4 tablespoons unsalted butter, divided; 3 carrots, diced; 2 medium onions, chopped; 1 dried bay leaf; 2 cups uncooked basmati rice, rinsed; 3 cups reduced-sodium chicken broth

23 ingredients

10 steps

Ingredients

Rabbit
1 tablespoon dried porcini mushrooms
2 1/2 cups reduced-sodium chicken broth, divided
1 (2 1/2-lb.) rabbit, cut into 6 pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 carrots, diced
2 garlic cloves, minced
2 cups dry red wine
1/2 cup port
1 medium leek
6 fresh flat-leaf parsley sprigs
4 fresh thyme sprigs
2 dried bay leaves
Kitchen string
Pilau
4 tablespoons unsalted butter, divided
3 carrots, diced
2 medium onions, chopped
1 dried bay leaf
2 cups uncooked basmati rice, rinsed
3 cups reduced-sodium chicken broth

Directions

1

Prepare Rabbit: Preheat oven to 300°. Bring dried mushrooms and 1/2 cup chicken broth to a boil in a small saucepan over medium heat. Remove from heat, and let stand 30 minutes.
2

Meanwhile, sprinkle rabbit with kosher salt and freshly ground pepper. Cook rabbit, in 2 batches, in hot oil in a heavy ovenproof skillet or enameled cast-iron Dutch oven over medium heat 8 to 10 minutes on each side or until deep golden brown. Transfer to a wire rack in a jelly-roll pan, reserving drippings in skillet.
3

Add carrots and garlic to reserved drippings in skillet, and saute 4 minutes or until carrots are softened. Stir in wine, port, mushroom mixture, and remaining 2 cups broth; bring to a simmer, stirring occasionally. Skim off foam and fat.
4

Remove and discard root end of leek; remove dark green top of leek. Tie together green leek top, parsley sprigs, and next 2 ingredients with kitchen string. Add herb bundle and rabbit to skillet; bring to a simmer, and cover.
5

Braise at 300° for 15 minutes. Transfer rabbit loin pieces to wire rack in jelly-roll pan. Braise remaining rabbit 30 more minutes. Transfer remaining rabbit to wire rack; cool 15 minutes.
6

Meanwhile, bring liquid in skillet to a simmer over medium heat, and cook 15 minutes or until liquid is reduced by half. Skim off foam and fat. Pour through a fine wire-mesh strainer into a small saucepan; discard solids. Cover and keep warm over low heat.
7

Remove rabbit from bones; shred with 2 forks. Discard bones.
8

Prepare Pilau: Cut reserved leek in half lengthwise; rinse thoroughly under cold running water to remove grit and sand. Cut leek into 1/2-inch-thick slices.
9

Melt 2 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots, next 2 ingredients, and leek; saute 2 minutes or until onions and leek just begin to soften. Add rice, and cook, stirring constantly, 1 minute. Add broth, and bring to a boil. Cover, reduce heat to low, and cook 15 minutes or until rice is tender and broth has been absorbed.
10

Stir rabbit into rice; transfer to a platter. Whisk remaining 2 Tbsp. butter into warm braising liquid. Spoon liquid over pilau before serving.