2 slices of thick-cut bacon, cut into 1/3-inch pieces
4 celery ribs, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 sprigs parsley, all herbs tied into a bundle with kitchen twine
3 sprigs thyme, all herbs tied into a bundle with kitchen twine
3 sprigs oregano, all herbs tied into a bundle with kitchen twine
One 750-milliliter bottle dry red wine, such as Malbec
1 ounce bittersweet chocolate, chopped
Vegetable oil, for grilling
1 cup loosely packed flat-leaf parsley
1/4 cup loosely packed cilantro
3 tablespoons oregano leaves
2 fresh bay leaves
2 garlic cloves
1 serrano chile—stemmed, seeded and coarsely chopped
1/2 teaspoon ground cumin
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red wine vinegar
How to Make It
Step 1 Braise the Rabbit
In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Add 4 pieces of rabbit to the casserole and cook over moderately high heat until well browned, about 3 minutes per side. Transfer to a rimmed platter. Repeat with the remaining olive oil and rabbit pieces in 2 more batches.
Step 2 Braise the Rabbit
Add the bacon, celery, carrots, onion, garlic and herb bundle to the casserole. Cook over moderately high heat, stirring, until the vegetables are slightly softened and the onion is translucent, about 3 minutes. Return the rabbit to the casserole and add any accumulated juices. Pour in the wine and bring just to a boil. Immerse the rabbit pieces as much as possible. Cover and simmer over low heat until the rabbit is very tender, about 1 1/2 hours. Remove from the heat and cool for 1 hour.
Step 3 Braise the Rabbit
Transfer the rabbit pieces to a large bowl. Strain the cooking liquid over the rabbit through a fine sieve; discard the solids. Cover the stew with plastic wrap and refrigerate overnight.
Step 4 Braise the Rabbit
Remove the rabbit pieces from the liquid and bring to room temperature. In a medium saucepan, bring the cooking liquid to a boil. Simmer over moderate heat until reduced to 1 cup, about 7 minutes. Add the chocolate and whisk until smooth. Season the sauce with salt.
Step 5 Meanwhile, Make the Chimichurri
In a food processor or blender, combine the parsley, cilantro, oregano, bay leaves, garlic, chile and cumin and process until finely chopped. Add the olive oil and vinegar and pulse to combine. Season with salt.
Step 6 Meanwhile, Make the Chimichurri
Light a grill or preheat a grill pan and brush the grates with vegetable oil. Blot the rabbit pieces dry with paper towels and season with salt. Grill over moderately high heat until warmed through and slightly charred, about 4 minutes per side. Transfer the rabbit to a platter, and baste with the sauce. Serve the remaining sauce and the chimichurri at the table.
The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: This was my second time making rabbit and wow...the sauce was what really sets it apart. I chose not to make the herb sauce for various reasons but I can see how it would complement since the sauce has a rich flavor profile. I'll make an herb sauce next time I make this but probably just with basil, parsley, thyme, rosemary - some combination of this, maybe with oregano - no cilantro...I had to braise my rabbit longer than what the recipe calls for; usually meat in general should be braised at lower temps and longer times for the meat to come out just right - but the overall time varies based on the meat and your oven/stove. I adjusted certain things to balance out the differences (i.e. one rabbit, not two...1 bottle of wine with meat cooking for two hours on the stovetop, covered...refrigerated overnight and added some water to better cover the pieces - the pieces were almost nearly immersed. The next day, put in oven to braise, covered, to fully tenderize to my desired level and added 1/2 bottle of wine to the liquid left from the night before. I served it with sides, pureed celery root and green lentils. Instead of discarding the onions, carrots, bacon (I used pancetta), mixture, I saved it to use in my green lentils. The rabbit was really good, the sauce is so special. I will make again. Happy to have come across this recipe!