BRAISED RABBIT WITH PARSNIPS, CARROTS AND PEARL ONIONS

BRAISED RABBIT WITH PARSNIPS, CARROTS AND PEARL ONIONS image

Number Of Ingredients 15

6 rabbit legs
3 tbsp olive oil
1 onion, coarsely chopped
4 garlic cloves, chopped
2 celery branches, sliced
2 parsnips, chaos cut
4 carrots, chaos cut
1/2 tsp peppercorns
2 bay leaves
3-4 fresh sprigs of thyme
1 large fresh sprig of oregano
1 cup chicken broth
1 cup German demi-sec white wine
1/2 lb fresh pearl onions
1 1/2 tbsp butter

Steps:

Brown the rabbit in the olive oil in a stove top to oven pan, remove and set aside. Add the onion, garlic and celery to the pan and saute for 2 minutes. Add the parsnips, carrots, peppercorns, bay leaves, thyme, oregano and saute for 3 minutes. Pour over the chicken broth, bring to a boil, then top with reserved rabbit. Pour the wine on top of the rabbit, cover and braise in a 350 F oven for 1 hour. Uncover and cook for an additional 20 minutes. Blanch the pearl onions for about 1 minute in boiling water, remove, allow to cool and peel. Brown the onions in the butter and add to the rabbit for the last 20 minutes of cooking. Wine suggestion: Chenas