Braised Rabbit with Leeks, Rutabagas and Vin Santo Recipe

Name: Braised Rabbit with Leeks, Rutabagas and Vin Santo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole rabbits; Salt, to taste; Freshly ground black pepper, to taste; Flour, for dusting; 6 tbsp. virgin olive oil; 4 md. leeks, cut into 1/2-inch rounds and cleaned; 1 lg. rutabaga, peeled and cut into 1/2-inch cubes; 1 cup vin santo; 1 cup Basic Tomato Sauce (see recipe elsewhere); 3 cups chicken stock; 1 recipe Eggplant Partafoglio (see recipe elsewhere)

Servings: persons

2 whole rabbits
Salt, to taste
Freshly ground black pepper, to taste
Flour, for dusting
6 tbsp. virgin olive oil
4 md. leeks, cut into 1/2-inch rounds and cleaned
1 lg. rutabaga, peeled and cut into 1/2-inch cubes
1 cup vin santo
1 cup Basic Tomato Sauce (see recipe elsewhere)
3 cups chicken stock
1 recipe Eggplant Partafoglio (see recipe elsewhere)

1
Preheat oven to 375F.
2
Cut each rabbit into six pieces.
3
Season liberally with salt and pepper and dredge with flour.
4
In a heavy-bottom casserole (6- to 8-quart), heat virgin oil until smoking.
5
Add 4 pieces of rabbit and cook until golden brown, turning often (8 to 10 minutes).
6
Remove pieces and repeat with four more pieces.
7
Repeat again, setting rabbit aside.
8
When all rabbit is browned, add leeks and rutabaga and, stirring constantly, cook until lightly browned (5 to 7 minutes).
9
Add vin santo, Basic Tomato Sauce and chicken stock and bring to boil.
10
Submerge rabbit pieces in vegetables and liquid and cover casserole with tight-fitting lid or aluminum foil.
11
Cook in oven for 2 hours, or until meat is falling off the bone.
12
Remove pan from oven and carefully remove rabbit pieces.
13
Taste sauce and season with salt and pepper.
14
Place rabbit pieces in center of serving dish, pour sauce over and serve accompanied by the Eggplant Partafoglio.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole rabbits, Salt, to taste, Freshly ground black pepper, to taste, Flour, for dusting, and more.

Yes, Braised Rabbit with Leeks, Rutabagas and Vin Santo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Rabbit with Leeks, Rutabagas and Vin Santo

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