Braised Rabbit with Pears
Rabbit Fricasseed in Beer

Braised Rabbit with Pears

2 young rabbits, each cut into 6 to 8 pieces
salt and freshly ground pepper to taste
1/2 cup all-purpose flour
3 tablespoons olive oil
1 medium onion, finely diced
3 cups dry red wine
1 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 bay leaves
2 sprigs fresh rosemary
1/2 teaspoon salt
2 firm, slightly not-quite-ripe pears; skin removed, cored and halved
3 tablespoons chilled butter

Season rabbit pieces and dust lightly with flour. Heat oil in a large
skillet over medium-high heat. Add onion and saute for 3 - 4 minutes. Add
rabbit pieces and brown each evenly. Add wine, broth, vinegar, sugar, bay
leaves, rosemary and salt. Bring to a boil, then reduce heat to
medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover
and simmer for 30 minutes more. Remove rabbit and pears and arrange on
plates. Remove bay leaves and rosemary from pan. Whisk in butter until
melted and spoon sauce over rabbit. 4 servings


Rabbit Fricasseed in Beer

1 rabbit, cut into pieces
1/2 cup butter
3-4 slices of smoked bacon, cut into pieces
2 shallots, chopped finely
1 clove garlic, minced
2 cups beer
1/2 cup chicken broth
1 pinch of sugar
1/2 cup cream
salt, pepper, thyme, bay leaf
several small pearl onions, peeled
parsley

Brown the rabbit pieces in part of the butter along with the bacon. Then
add the shallots and the garlic. Add the beer and the broth. Salt, pepper,
and add the spices. Cover and let simmer 30 minutes. In a sauce pan, cook
the onions with a dab of butter, the sugar, and enough water just to cover
them. Remove the rabbit and keep warm. Pour the cream into the beer/broth
mixture, and bring to a boil and reduce to 1/2. Pour the sauce over the
rabbit and garnish each plate with a few onions and sprinkle it with
parsley.

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Old Magic 1


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