Orange Braised Rabbit
This is an example of a shorter braise, but the result is much the same as for longer-braised dishes—tender, succulent meat that falls off the bone. Although rabbit is very popular in France and elsewhere, it is not as familiar in the United States, so feel free to substitute chicken legs or thighs (or a combination); breast meat is too lean for braising. Olives, orange, and rosemary lend this dish assertive flavors; it is best served over creamy Perfect Soft Polenta (page 419), and accompanied by a simple watercress (or other bitter green) salad.
Recipe information
Yield
Serves 4
Ingredients
For browning rabbit
For aromatics
For braising rabbit
For serving
Preparation
Step 1
Prepare rabbit Lay the boned saddle skin side down on a clean work surface and season with salt and pepper. Lay fatback strips down the center end to end and then a sprig of rosemary. Season generously with salt and pepper. Wrap the flaps of the saddle over to enclose, and secure with twine.
Step 2
Brown rabbit Season rabbit pieces on both sides with salt and pepper. Heat the skillet over medium-high heat for 1 minute, then add enough oil to barely coat bottom of pan and heat until shimmering. Cook the rabbit pieces (in batches if necessary to avoid crowding the pan) until well browned, starting with the skin side down and letting them sear before turning (to prevent the meat from tearing). This will take 4 to 5 minutes per side. Reduce heat if the bottom of the pan is getting too dark. (If there are burned bits after all the rabbit has been cooked, deglaze the pan with a little water and discard liquid and bits.)
Step 3
Cook aromatics Reduce heat to medium and add the oil, onions, and garlic. Lightly season with salt and pepper, if desired. Cook, stirring occasionally, for 2 minutes, then stir in the red pepper flakes and cinnamon. Continue cooking and stirring until onions are translucent, about 3 minutes more.
Step 4
Braise rabbit Heat oven to 200°F. Deglaze pan with the wine, scraping up any brown bits from bottom, and continue boiling until the liquid is slightly reduced, about 1 minute. Stir in the orange zest and juice, olives, and remaining sprig rosemary. Arrange the rabbit pieces skin side up in a single layer (they should fit snugly). Bring to a boil, then lower the heat to a simmer. Cover tightly and cook until the saddle is just cooked through, about 30 minutes. Transfer saddle to an ovenproof platter, cover and keep warm in the oven. Continue cooking legs until very tender, with meat almost falling off the bone, 10 to 15 minutes longer. Transfer legs to the platter.
Step 5
Finish sauce Boil the braising liquid in the pan until it thickens and turns syrupy, 6 to 7 minutes.
Step 6
Serve Remove the rosemary sprig from the sauce and from the saddle; discard. Slice saddle piece crosswise into 1-inch pieces. Arrange one of the legs with a couple of saddle slices on each plate, then spoon some of the olives, onions, and sauce over the rabbit. Garnish with orange wedges.
Equipment
Step 7
A large straight-sided skillet (with a 3-quart capacity) will be large enough to hold all of the ingredients for braising. Make sure it has a tight-fitting lid, as rabbit (especially the loin) is particularly prone to drying out. You can also use a Dutch oven.
Ingredients
Step 8
Fresh rabbit can be found at butcher shops and some specialty markets; call ahead to order, since it might not always be in demand, and have the butcher fabricate it for you and bone the saddle.
Step 9
This dish can be made with 3 pounds of bone-in, skin-on chicken thighs (in which case you wouldn’t need the extra rosemary sprigs or fatback). The cooking time should be about the same.
Step 10
Fatback, or salted pork fat, is available from most butchers; pancetta can be substituted. You can leave it out, but the rabbit won’t be as flavorful.
