Braised Rabbit Brunswick Stew

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 small rabbit (1 to 2 lb.)
• 1/2 teaspoon basil, chopped
• 1/2 teaspoon chervil, chopped
• 1/2 teaspoon lemon thyme, chopped
• salt and pepper, to taste
• 2 tablespoons butter, clarified
• 1 red onion, pared,halved
• 1 carrot (batonette)
• 1 celery rib (batonette)
• 2 red potatoes, cut in quarter
• 1 quart brown chicken stock
• 4 ounces lima beans, shelled
• skinned seeded finely chopped tomato, pulp
• basil
• chervil
• lemon thyme, chopped,to taste

Recipe

• 1 remove hind legs from rabbit; remove thigh bones.
• 2 combine herbs; sprinkle in thigh cavity.
• 3 season with salt and pepper; reserve.
• 4 trim off belly and front legs; cold smoke using desired wood for about 1 hour.
• 5 season rabbit loin; dice smoked pieces.
• 6 place butter in large pan; heat until hot.
• 7 add loin and smoked pieces; sear on all sides.
• 8 remove from pan; reserve.
• 9 place onion, carrot and celery in pan; cook until onion is caramelized.
• 10 return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
• 11 heat to boiling; cover.
• 12 place in 210 degree f oven; braise for 30 to 40 minutes.
• 13 remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
• 14 strain stock; place lima beans and smoked pieces in saute pan.
• 15 add tomato concassee and pinch of herbs; saute lightly.
• 16 add herbs to stock; heat until hot.
• 17 adjust seasoning.
• 18 to serve: debone loin; reserve meat warm.
• 19 arrange celery and carrot batons on warm platter; lay thighs over.
• 20 arrange potatoes in two rows; place lima bean mixture in space between rows.
• 21 lay loins on beans.
• 22 pour stock over all.
• 23 serve with cornbread.