Braised Rabbit with Pickled Carrots

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recipe PAGE 1 An exclusive recipe to accompany the story found at http://TastingTable.com Braised Rabbit With Pickled Printable recipe sponsor: Carrots Recipe adapted from Michael McDonald Makes 4 servings For the carrots: • 1 cup red wine vinegar • 1 cup sugar • ½ teaspoon salt • 16 baby carrots Can’t get enough Tasting Table? For the rabbit: Follow us on Twitter! • 4 rabbit legs, thighs attached See what our editors are tasting, cooking, buying and testing before you read it (or • Salt and "eshly ground pepper don’t) on Tasting Table: • 2 tablespoons olive oil http://twitter.com/tastingtable • http://twitter.com/tastingtablenyc 3 slices bacon http://twitter.com/tastingtablela • ½ medium onion, coarsely chopped http://twitter.com/tastingtablechi • 2 celery stalks, coarsely chopped http://twitter.com/tastingtablesf http://twitter.com/tastingtabledc • 2 plum tomatoes, coarsely chopped • 1 cup mushrooms, coarsely chopped • 1 thyme sprig • ¼ rosemary sprig • 2 parsley sprigs • 1 tablespoon Dijon mustard • 2 cups dry white wine • 2 quarts chicken stock or low-sodium broth 1. Make the pickled carrots: In a pot, combine the vinegar, 1 cup water, the sugar and salt and bring to a simmer. Add the carrots and cook until tender. Refrigerate the carrots in the pickling liquid, and keep cool until ready to serve. 2. Make the rabbit: Season the rabbit legs with salt and pepper. In a heavy-bottomed skillet or roasting pan, heat the olive oil. Add the rabbit and cook over medium-high recipe PAGE 2 heat until golden-brown, about 7 minutes per side. Remove the meat and tent with foil to keep warm. Add the bacon and vegetables to the pan and cook over high heat until browned. Add the herbs, mustard and wine, and boil until the liquid reduces by half, about 15 minutes. 3. Preheat the oven to 300°. Return the meat to the pan and add the chicken stock. Bring to a boil, cover and roast in the oven for 2 hours, ﬂipping the legs halfway through. 4. Once fork-tender, remove the rabbit from the pan and keep warm. Strain the cooking liquid and return it to the pan. Place the pan on the stove, bring the liquid to a boil and reduce it by two-thirds. Season with salt and pepper to taste. Divide the rabbit among plates and top with the sauce. Garnish with the pickled carrots and serve. .

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