Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 cup red wine
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides, about 5 minutes. Remove the rabbit from the pot and set aside.
3. Add the onion, carrots, celery, and garlic to the pot and sauté until the vegetables are softened, about 5 minutes.
4. Add the tomato paste and stir to combine. Pour in the chicken broth and red wine, and add the bay leaf. Season with salt and pepper.
5. Return the rabbit pieces to the pot and bring the liquid to a simmer. Cover the pot with a lid and transfer it to the oven.
6. Braise the rabbit in the oven for 1 1/2 to 2 hours, or until the meat is tender and falls off the bone.
7. Remove the pot from the oven and transfer the rabbit pieces to a plate. Strain the cooking liquid through a fine-mesh sieve and discard the solids.
8. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
9. Gradually pour in the beef broth, whisking constantly to prevent lumps. Add the strained cooking liquid and Worcestershire sauce, and bring the sauce to a simmer. Cook for 5 to 10 minutes, or until the sauce has thickened.
10. Serve the rabbit with the sauce Espagnole spooned over the top.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 45g
Substitutions for ingredients:
- Rabbit can be substituted with chicken or pork.
- Red wine can be substituted with beef broth or vegetable broth.
- Beef broth can be substituted with mushroom broth or vegetable broth.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the braising liquid for extra flavor.
- Add sliced mushrooms to the sauce Espagnole for a richer flavor.
- Serve the rabbit with roasted potatoes or steamed vegetables on the side.
Tips and tricks:
- Make sure to brown the rabbit pieces well before braising to develop a deep, rich flavor.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- Strain the cooking liquid through a fine-mesh sieve to remove any solids and create a smooth sauce.
Storage instructions:
Leftover rabbit and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rabbit and sauce in a saucepan over low heat. Cook until heated through, stirring occasionally.
Presentation ideas:
Serve the braised rabbit on a platter with the sauce Espagnole spooned over the top. Garnish with chopped fresh parsley or chives.
Garnishes:
Chopped fresh parsley or chives
Pairings:
- Serve with a side of roasted potatoes or steamed vegetables.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted potatoes or steamed vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken.
- If the rabbit is tough, it may need to be braised for a longer period of time.
Food safety advice:
- Make sure to cook the rabbit to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauce Espagnole, also known as Spanish sauce, is a classic French sauce made from brown stock, mirepoix, and tomatoes. It is one of the five mother sauces in French cuisine.
Flavor profiles:
The braised rabbit has a rich, savory flavor from the braising liquid and the tender meat. The sauce Espagnole adds a deep, complex flavor with notes of tomato and herbs.
Serving suggestions:
Serve the braised rabbit with a side of roasted potatoes or steamed vegetables and a full-bodied red wine for a hearty, satisfying meal.
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