The experts agree — braising is the best method for cooking rabbit, low and slow. I love this dish because not only do you get the savory rabbit, you also get a delicious broth with a hint of sweetness in which to baste the meat. The beans add some heft and turn it into a simple one-pot dish — a blessing after a long day working outside the home. Once it’s prepared, strip the meat from the bones, mix it all together with the beans and broth, and eat it with a spoon!
MAIN ARTICLE:
Cooking Rabbit: Recipes and Tips
Braised Rabbit Recipe With Cannellini and Tarragon
1 rabbit, cut into pieces
3 tablespoons unsalted butter
1 cup sliced onions
Leaves from 6 to 8 sprigs of fresh tarragon, or 1 tablespoon dried
Sea salt and black pepper, to taste
1 1/2 cups vegetable stock
1 can (15 ounces) diced tomatoes with juice
2 cloves garlic, peeled but left whole
1 can (15 ounces) cannellini beans, drained
Rinse and pat dry rabbit pieces. In large skillet, melt butter over medium heat. Brown rabbit for 3 to 4 minutes on each side. Remove meat from skillet and set aside on plate.
Add onions and tarragon to skillet. Cover and cook over low heat for 2 to 3 minutes. Season with salt and pepper.
Add vegetable stock, tomatoes and garlic; stir to combine. Return rabbit to pan and simmer over medium-low heat for 35 to 45 minutes, partially covered.
Add beans and cook, uncovered, until heated through, 5 minutes or so. The sauce should thicken slightly. Taste and season with more salt and pepper if needed. Serve immediately.
