Grilled Wine-Braised Rabbit with Chimichurri Recipe

Name: Grilled Wine-Braised Rabbit with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; Two 2 1/2-pound rabbits, each cut into 6 pieces; Salt; Freshly ground pepper; 2 slices of thick-cut bacon, cut into 1/3-inch pieces; 4 celery ribs, coarsely chopped; 2 carrots, coarsely chopped; 1 large onion, coarsely chopped; 4 garlic cloves, coarsely chopped; 3 sprigs parsley, all herbs tied into a bundle with kitchen twine; 3 sprigs thyme, all herbs tied into a bundle with kitchen twine; 3 sprigs oregano, all herbs tied into a bundle with kitchen twine; One 750-milliliter bottle dry red wine, such as Malbec; 1 ounce bittersweet chocolate, chopped; Vegetable oil, for grilling; 1 cup loosely packed flat-leaf parsley; 1/4 cup loosely packed cilantro; 3 tablespoons oregano leaves; 2 fresh bay leaves; 2 garlic cloves; 1 serrano chilestemmed, seeded and coarsely chopped; 1/2 teaspoon ground cumin; 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons red wine vinegar; Salt

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
Two 2 1/2-pound rabbits, each cut into 6 pieces
Salt
Freshly ground pepper
2 slices of thick-cut bacon, cut into 1/3-inch pieces
4 celery ribs, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 sprigs parsley, all herbs tied into a bundle with kitchen twine
3 sprigs thyme, all herbs tied into a bundle with kitchen twine
3 sprigs oregano, all herbs tied into a bundle with kitchen twine
One 750-milliliter bottle dry red wine, such as Malbec
1 ounce bittersweet chocolate, chopped
Vegetable oil, for grilling
1 cup loosely packed flat-leaf parsley
1/4 cup loosely packed cilantro
3 tablespoons oregano leaves
2 fresh bay leaves
2 garlic cloves
1 serrano chilestemmed, seeded and coarsely chopped
1/2 teaspoon ground cumin
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt

1
Braise the Rabbit In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil.
2
Season the rabbit with salt and pepper.
3
Add 4 pieces of rabbit to the casserole and cook over moderately high heat until well browned, about 3 minutes per side.
4
Transfer to a rimmed platter.
5
Repeat with the remaining olive oil and rabbit pieces in 2 more batches.
6
Braise the Rabbit Add the bacon, celery, carrots, onion, garlic and herb bundle to the casserole.
7
Cook over moderately high heat, stirring, until the vegetables are slightly softened and the onion is translucent, about 3 minutes.
8
Return the rabbit to the casserole and add any accumulated juices.
9
Pour in the wine and bring just to a boil.
10
Immerse the rabbit pieces as much as possible.
11
Cover and simmer over low heat until the rabbit is very tender, about 1 1/2 hours.
12
Remove from the heat and cool for 1 hour.
13
Braise the Rabbit Transfer the rabbit pieces to a large bowl.
14
Strain the cooking liquid over the rabbit through a fine sieve; discard the solids.
15
Cover the stew with plastic wrap and refrigerate overnight.
16
Braise the Rabbit Remove the rabbit pieces from the liquid and bring to room temperature.
17
In a medium saucepan, bring the cooking liquid to a boil.
18
Simmer over moderate heat until reduced to 1 cup, about 7 minutes.
19
Add the chocolate and whisk until smooth.
20
Season the sauce with salt.
21
Meanwhile, Make the Chimichurri In a food processor or blender, combine the parsley, cilantro, oregano, bay leaves, garlic, chile and cumin and process until finely chopped.
22
Add the olive oil and vinegar and pulse to combine.
23
Season with salt.
24
Meanwhile, Make the Chimichurri Light a grill or preheat a grill pan and brush the grates with vegetable oil.
25
Blot the rabbit pieces dry with paper towels and season with salt.
26
Grill over moderately high heat until warmed through and slightly charred, about 4 minutes per side.
27
Transfer the rabbit to a platter, and baste with the sauce.
28
Serve the remaining sauce and the chimichurri at the table.

729

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 25 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, Two 2 1/2-pound rabbits, each cut into 6 pieces, Salt, Freshly ground pepper, and more.

Yes, Grilled Wine-Braised Rabbit with Chimichurri 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.

Grilled Wine-Braised Rabbit with Chimichurri

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