Orange Braised Rabbit

Name: Orange Braised Rabbit
Yield: Serves 4
Ingredients: 1 fresh whole rabbit (about 2 3/4 pounds), cut into 5 pieces (4 legs and 1 saddle, which is boned; have the butcher do this for you); Coarse salt and freshly ground pepper; 1 ounce fatback, cut into two 5-by-1/2-by-1/4-inch strips (optional); see note, opposite; 1 sprig rosemary, for saddle, plus another sprig for braising; Olive oil; 2 medium onions, peeled and cut into 1-inch wedges (leave stem end intact); 3 garlic cloves, peeled and thinly sliced; Pinch of red pepper flakes; Pinch of ground cinnamon; 1/2 cup dry white wine; 1/2 teaspoon finely grated orange zest; 1 cup fresh squeezed orange juice (from 2 oranges); 3/4 cup green olives, preferably Sicilian, pitted; 1 navel orange, cut into wedges

January 26, 2012

This is an example of a shorter braise, but the result is much the same as for longer-braised dishes—tender, succulent meat that falls off the bone. Although rabbit is very popular in France and elsewhere, it is not as familiar in the United States, so feel free to substitute chicken legs or thighs (or a combination); breast meat is too lean for braising. Olives, orange, and rosemary lend this dish assertive flavors; it is best served over creamy Perfect Soft Polenta (page 419), and accompanied by a simple watercress (or other bitter green) salad.

Recipe notes

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