Braised Rabbit with Lime

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Braised Rabbit with Lime
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
For the rabbit
1
Rabbit (ready to cook, about 1.4 kg)
freshly ground Pepper
2 tablespoons
3
2
1
½ teaspoon
3
1 sprig
1 sprig
3 sprigs
200 milliliters
For the leek
2 sticks
2 tablespoons
2 tablespoons
also
2 tablespoons
freshly chopped Fresh herbs (Rosemary, tarragon, lemon thyme)
1
Lime (cut into wedges)

Preparation steps

1.

For the rabbit: Rinse the rabbit, pat dry and cut into 8-10 pieces. Season with salt and pepper. Heat the butter in a Dutch oven and sear the rabbit on both sides. Remove and set aside. Peel the shallots and the garlic, chop finely and saute in the drippings until translucent. Deglaze with the wine, add the rabbit, the herbs and spices and season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook over medium heat, stirring occasionally until the rabbit is tender, 45-50 minutes. Uncover for the final fifteen minutes of cooking. 

2.

For the leeks: Halve the leeks lengthwise, cut in half crosswise and lengthwise into narrow strips. Rinse well and drain. In a pan, melt the butter and saute the leeks, stirring occasionally. Stir in the lime juice, season with salt and pepper and place on a warm plate. Place the rabbit on top along with the pan juices and serve sprinkled with fresh herbs. Garnish with lime wedges.