- Portion size 6 servings
- 1/3 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 rabbit each cut_in 6 pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 3 garlic cloves smashed
- 2 onions diced
- 2 celery stalks diced
- 2 small carrots diced
- 1 cup white wine
- 2 cups chicken stock
- 2 tablespoons chopped fresh Italian parsley
In plastic bag combine flour, salt and pepper. In batches, add rabbit and shake to coat, reserving any flour mixture.
In large shallow Dutch oven, heat 2 tablespoons (25 mL) of the oil over medium-high heat; brown rabbit, in batches and adding remaining oil as necessary, about 10 minutes. Transfer to plate.
Reduce heat to medium. Melt butter in pan; cook garlic, stirring, for 1 minute or until golden. Discard garlic. Add onions, celery and carrots; cook, stirring occasionally, for 10 minutes or until softened. Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute.
Stir in white wine and bring to boil, scraping up any brown bits; boil for 2 minutes or until reduced by half. Add stock; bring to boil. Return rabbit to pan; reduce heat, cover and simmer for 40 minutes or until tender and juices run clear when rabbit is pierced. Transfer rabbit to platter.
Boil sauce for about 5 minutes or until reduced to 3 cups (750 mL). Sprinkle parsley over rabbit; serve with sauce.