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Braised Rabbit with Pears

Ingredients

  • 4 servings
  • 2 young rabbits each cut into 6 to 8 pieces
  • salt and freshly ground pepper
  • 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

Instructions

  • Season rabbit pieces and dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 to 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 low.
  • Cover and simmer for 1 1/2 hours or until rabbit pieces and tender and can be pulled away from the bone with little pressure.
  • 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.