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Categories:
salt pepper vegetable oil shallots cornichons cornichon brine white wine vinegar chicken stock butter flat leaf
Viewed: 34 - Published at: 10 years agoIngredients
- 8 rabbit hind legs, about 2 1/2 to 3 pounds
- Salt
- pepper
- 2 tablespoons vegetable oil
- 4 large shallots, thinly sliced
- 13 cup cornichons, halved
- 1/4 cup cornichon brine
- 3 tablespoons white wine vinegar
- 3 cups chicken stock, or as needed
- 4 tablespoons butter, cut into pieces
- 13 cup chopped flat-leaf parsley
Method
- Heat oven to 350 degrees.
- Pat the rabbit legs dry, and season with salt and pepper.
- Place a large Dutch oven over high heat, and heat oil until shimmering.
- Sear the rabbit legs until browned on both sides.
- Transfer to a plate.
- Reduce the heat to medium-low, add the shallots to the pan, and saute until tender but not browned, 2 to 3 minutes.
- Add the cornichons, brine and vinegar, raise heat and bring to a simmer.
- Return the rabbit legs to the pan with any accumulated juices.
- Add enough chicken stock to come to within about 1/2 inch of covering the legs.
- Bring to a boil, then remove from heat.
- Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily, about 45 minutes.
- Transfer legs to a plate and keep warm.
- Skim cornichons and shallots from the sauce and set aside.
- Return pan to medium-high heat, and boil until sauce is reduced by about half.
- Whisk in butter a piece at a time, and adjust salt and pepper to taste.
- Return rabbit, cornichons and shallots to the pan until just reheated.
- Stir in parsley.
- To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce.
