Sexy Rabbit

Not much to say about this except…YUM.

Here we have a mushroom/rabbit ravioli served with rabbit tenderloin on a bed of chocolate wine sauce. (Totally drooling as I write this a remember what it all tasted like together).

So we started with a Hoppin’ Good Bunny (no lie…that’s what the package said). Took the legs off the carcass and braised them. Took the tenderloin and pan seared it. When the meat was done braising, we shredded that and added a mushroom duxelle and stuffed that all into raviolis. The braising liquid was turned into the chocolate wine sauce and the final product was garnished with these really sweet apple slices and fennel leaves.

Braised Rabbit with a Chocolate Wine Sauce

  • Rabbit legs
  • 1 tbsp butter
  • 2 onions, diced
  • 2 carrots, diced
  • 2 slices bacon, diced
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 cups dry red wine
  • 3 whole cloves
  • 1 tbsp thyme
  • 2 sprigs fresh rosemary
  • 2 tbsp pomegranate molasses (this can be made by reducing pomegranate juice with sugar and lemon)
  • ¼ cup dried cranberries
  • 4 cups chicken stock
  • 1 ounce bittersweat chocolate

Season the rabbit pieces with salt and pepper. Dredge rabbit in flour. Heat butter in a large Dutch oven over medium high heat. Brown rabbit pieces for about 3 minutes each side. Remove rabbit to a plate and reserve. Add bacon and cook until golden, about 2 minutes. Add onions and carrots and cook until onions are lightly browned, about 3 to 5 minutes.

Add cinnamon, bay leaves, wine, cloves, thyme, rosemary, cranberries and pomegranate molasses. Bring to a boil. Add rabbit and stock. Bring to a boil again then reduce heat to low.

Cover and simmer 1 to 1½ hours, turning rabbit ½ way through. Transfer rabbit to bowl and shred.

Heat sauce over low heat and whisk in chocolate until just melted. Season with salt and pepper.(If needed can add an arrowroot slurry to thicken sauce).

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