Rabbit Sinatra - Burgundy-Style Rabbit, My Way (Warning: You May Also Make This With Chicken) Recipe

Name: Rabbit Sinatra - Burgundy-Style Rabbit, My Way (Warning: You May Also Make This With Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces red onion finely chopped; 6 ounces green bell pepper finely chopped; 6 ounces celery finely chopped; 1 or 2 small hot peppers, seeded, deveined and finely chopped; 2 cloves garlic, finely chopped; 1 3-pound (fresh) rabbit cut into 6 pieces; 3/4 cup all purpose flour; 2 1/2 teaspoons sea salt; 3/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne; 1/4 teaspoon ground mace; 1 cup chicken stock; 1/2 cup Dijon mustard; 1 teaspoon crushed brown mustard seed; 2 cups red wine (such as Cotes du Rhone); 1 cup water; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon sea salt; 1/4 cup Cognac; 1 basket pearl onions

Servings: persons

6 ounces red onion finely chopped
6 ounces green bell pepper finely chopped
6 ounces celery finely chopped
1 or 2 small hot peppers, seeded, deveined and finely chopped
2 cloves garlic, finely chopped
1 3-pound (fresh) rabbit cut into 6 pieces
3/4 cup all purpose flour
2 1/2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1 cup chicken stock
1/2 cup Dijon mustard
1 teaspoon crushed brown mustard seed
2 cups red wine (such as Cotes du Rhone)
1 cup water
1/4 teaspoon crushed red pepper flakes
1 teaspoon sea salt
1/4 cup Cognac
1 basket pearl onions

1
["Dredge rabbit pieces in flour mixture. Heat the olive oil in a deep-sided saute pan. Sear rabbit on all sides to brown very well. Remove from pan and keep warm.", "Saute vegetables in the same oil until soft.", "Blend the mustard and crushed seeds into the chicken stock. Add all the liquid to the pan. Add the salt and crushed red pepper. Return the rabbit to the pan. Cover tightly and allow to braise for 1 hour, or until very tender.", "Remove rabbit from pan. Raise heat and cook liquid down to one half. Puree vegetables in sauce with a stick blender or in a food processor fitted with the metal blade.", "2. Return sauce to pan and add 1/4 cup Cognac. Add 1 basket of pearl onions (peeled and trimmed) and allow to simmer for about 10 minutes, or until onions are tender. Return rabbit pieces to sauce to reheat and coat well with the sauce.", "Teacher's Tip: Serve with buttered noodles or mashed potatoes to sop up all the delicious sauce and a lovely Pommard wine."]

259

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 20 ingredients. The key ingredients include: 6 ounces red onion finely chopped, 6 ounces green bell pepper finely chopped, 6 ounces celery finely chopped, 1 or 2 small hot peppers, seeded, deveined and finely chopped, and more.

Yes, Rabbit Sinatra - Burgundy-Style Rabbit, My Way (Warning: You May Also Make This With Chicken) 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.

Rabbit Sinatra - Burgundy-Style Rabbit, My Way (Warning: You May Also Make This With Chicken)

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