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Recipe: Rabbit Braised in Rosé Wine & Balsamic Vinegar

Rabbit braised in red wine is a classic. Here we add the subtle flavor of rosé and balsamic vinegar to the gently simmering liquid. Fond de Poulet seamlessly melts into all of the liquids to impart a rich, perfectly balanced taste to complement the rabbit. A final flourish of crème fraîche creates a deliciously complex sauce with pearl onions, mushrooms, and dried currants.

Ingredients

Serves
4
  • 1 2 1/2-  to 3-pound rabbit, dressed and cut into 8 pieces, patted dry
  • All-purpose flour for coating
  • 4 tablespoons vegetable oil, divided
  • Salt and freshly ground black pepper
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped celery
  • 1 large clove garlic, minced
  • 1 1/2 cups dry rosé wine
  • 1/4 cup balsamic vinegar
  • 1 1/2 ounces Fond de Poulet Gold®
  • 1 large bay leaf
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon unsalted butter
  • 12 ounces pearl onions, peeled, or frozen pearl onions, defrosted
  • 1/2 cup dried currants
  • 8 ounces small white mushrooms, wiped, trimmed and quartered
  • 4 ounces crème fraîche or sour cream
  • 1/4 cup chopped fresh parsley
 

Methods/steps

  1. Coat the rabbit with flour, patting to remove any excess.
  2. Over high heat, warm 3 tablespoons of the oil in a large, heavy cooking pot with a lid.  Working in batches, brown the rabbit pieces on all sides, removing them to a bowl as they are done, and seasoning them with salt and plenty of pepper.
  3. Add the remaining oil to the pot and when it is hot, stir in the chopped onion, carrot, and celery.  Sauté until the vegetables are translucent and soft, 6 to 7 minutes.  Stir in the garlic and cook 30 seconds more.
  4. Return the rabbit to the pot, add the wine, balsamic vinegar, and Fond de Poulet Gold®, and bring the liquid to a boil over high heat, stirring  and scraping to release all the browned bits from the pan.  Add the bay leaf and thyme. Cover the pot and cook over medium-low heat, so the liquid gently simmers, for 45 minutes.
  5. Melt the butter in a small skillet over medium heat. Add the pearl onions and cook just until they are lightly browned.
  6. Stir the onions into the pot, along with the currants and mushrooms. Return the mixture to a gentle simmer and cook uncovered for 10 to 15 minutes to thicken sauce.
  7. Stir in the crème fraîche and parsley, season to taste with additional salt and pepper, and serve over buttered noodles, polenta, or small boiled potatoes.

Additional Tips

This dish could also be made with a 3-pound chicken, cut into 8 pieces.

Wine Pairing: Dry rosé

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Classic French Stocks and Sauces