She Strengthens

Savoring the Flavors of Braised Rabbit

Imagine yourself surrounded by the serene beauty of a riverside setting, indulging in a culinary masterpiece that will leave you craving for more. Atlanta’s Canoe offers an unforgettable dining experience, but if you can’t make it there, don’t worry – we’ve got you covered!

A Taste of Perfection: Braised Rabbit with Candied Garlic Sauce

The star of the show is undoubtedly the braised rabbit, slow-cooked to tender perfection in a rich, flavorful sauce. The lean, mild meat is elevated by the sweetness of candied garlic, served atop a bed of creamy kale and goat cheese risotto. This dish is a game-changer, and we’re about to guide you through the process of recreating it in the comfort of your own kitchen.

Braised Rabbit Recipe

To start, preheat your oven to 300°F (150°C). Season four rabbit hind legs with salt and pepper, then heat some oil in an oven-safe sauté pan until it’s lightly smoking. Add the rabbit and brown it on both sides, taking care not to cook it through. Remove the rabbit, then add sliced onions, carrots, celery, and garlic to the pan, sautéing until they’re lightly caramelized.

Adding Depth with Tomato Paste and Sherry Vinegar

Next, add tomato paste to the pan, stirring constantly for a minute. Deglaze the pan with sherry vinegar, scraping up any brown bits stuck to the bottom. Return the rabbit to the pan, adding enough chicken stock to surround but not submerge it. Add some fresh thyme sprigs, bring to a light simmer, then cover the pan and place it in the oven. Cook for 40-45 minutes, or until the rabbit is tender.

Candied Garlic Sauce: The Perfect Accompaniment

While the rabbit is cooking, prepare the candied garlic sauce. Combine sugar and water in a small saucepan, bringing it to a boil. Cook to a medium caramel stage, then add peeled garlic cloves. Cook until the garlic is lightly golden brown, being careful not to burn it. Deglaze the pan with sherry vinegar, reducing the liquid by half. Add the reserved rabbit cooking liquid, simmering for 15-20 minutes or until the sauce reaches a light consistency.

Kale and Goat Cheese Risotto: A Creamy Delight

For the risotto, heat chicken stock in a large pot until it’s almost simmering. In a separate saucepan, add oil and shallots, cooking until the shallots are translucent. Add carnaroli rice, gently stirring to toast the grains. Add white wine, reducing it by half, then add the heated stock in stages, stirring gently until absorbed. Repeat this process twice more, adding kale and goat cheese towards the end. Stir in diced cold butter and Parmesan, seasoning with salt and pepper to taste.

The Final Touches

To serve, place a piece of braised rabbit on each warmed plate, topping it with a spoonful of candied garlic sauce and a side of kale and goat cheese risotto. Savor the flavors and textures, and get ready to impress your friends and family with this show-stopping dish!

Get Creative with These Recipe Variations

Try substituting the rabbit with chicken, fish, or even a simple green salad. Experiment with different types of rice, such as arborio or carnaroli, and don’t be afraid to add your own twist to the recipe. Happy cooking!