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bacon rabbit salt onion garlic blanched almonds ground cinnamon red pepper coarse salt white wine chicken stock bay leaves sherry butter
Viewed: 79 - Published at: 8 years agoIngredients
- 4 slices bacon, diced
- 1 large rabbit, cut into 6-8 pieces
- Salt and freshly ground black pepper
- 2 cups chopped onion
- 4 tablespoons slivered garlic
- 1/2 cup blanched almonds, toasted and ground
- 1 teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes
- 1 teaspoon coarse salt
- 1 cup dry white wine
- 3 cups chicken stock
- 2 bay leaves
- 1/4 cup dry sherry
- Butter to thicken sauce
- Toasted sliced almonds for garnish
Method
- Heat a large saute pan or Dutch oven over medium heat and add the bacon.
- Cook the bacon until it is brown and crisp, about 7 minutes.
- Remove bacon to drain on paper towels.
- Season the rabbit with salt and pepper.
- Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 5-6 minutes.
- Lift out the rabbit pieces and reserve.
- Add the onion to the pan and saute until the onions are soft and caramelized, about 5-7 minutes.
- Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute.
- Add the wine and reduce by half.
- Add the stock, browned rabbit pieces, browned bacon and bay leaves.
- Cook, covered, until rabbit is fork tender, about 1 hour.
- Carefully lift out the rabbit pieces and transfer to a serving platter.
- Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated.
- Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.
