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Rabbit Pilau

Rabbit Pilau
Rabbit Pilau is a gluten free recipe with 8 servings. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 58g of protein, 16g of fat, and a total of 666 calories. A mixture of rabbit, rabbit, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the port you could follow this main course with the Port Cobbler as a dessert. It works best as a main course, and is done in about 3 hours.

Instructions

1
Prepare Rabbit: Preheat oven to 30
Ingredients you will need
Whole RabbitWhole Rabbit
Equipment you will use
OvenOven
2
Bring dried mushrooms and 1/2 cup chicken broth to a boil in a small saucepan over medium heat.
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Dried MushroomsDried Mushrooms
Chicken BrothChicken Broth
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Sauce PanSauce Pan
3
Remove from heat, and let stand 30 minutes.
4
Meanwhile, sprinkle rabbit with kosher salt and freshly ground pepper. Cook rabbit, in 2 batches, in hot oil in a heavy ovenproof skillet or enameled cast-iron Dutch oven over medium heat 8 to 10 minutes on each side or until deep golden brown.
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Ground Black PepperGround Black Pepper
Kosher SaltKosher Salt
Whole RabbitWhole Rabbit
Cooking OilCooking Oil
Equipment you will use
Dutch OvenDutch Oven
Frying PanFrying Pan
5
Transfer to a wire rack in a jelly-roll pan, reserving drippings in skillet.
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JellyJelly
RollRoll
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Wire RackWire Rack
Frying PanFrying Pan
6
Add carrots and garlic to reserved drippings in skillet, and saut 4 minutes or until carrots are softened. Stir in wine, port, mushroom mixture, and remaining 2 cups broth; bring to a simmer, stirring occasionally. Skim off foam and fat.
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MushroomsMushrooms
CarrotCarrot
GarlicGarlic
BrothBroth
PortPort
WineWine
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Frying PanFrying Pan
7
Remove and discard root end of leek; remove dark green top of leek. Tie together green leek top, parsley sprigs, and next 2 ingredients with kitchen string.
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ParsleyParsley
LeekLeek
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Kitchen TwineKitchen Twine
8
Add herb bundle and rabbit to skillet; bring to a simmer, and cover.
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Whole RabbitWhole Rabbit
Equipment you will use
Frying PanFrying Pan
9
Braise at 300 for 15 minutes.
10
Transfer rabbit loin pieces to wire rack in jelly-roll pan. Braise remaining rabbit 30 more minutes.
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Whole RabbitWhole Rabbit
JellyJelly
RollRoll
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Wire RackWire Rack
Frying PanFrying Pan
11
Transfer remaining rabbit to wire rack; cool 15 minutes.
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Whole RabbitWhole Rabbit
Equipment you will use
Wire RackWire Rack
12
Meanwhile, bring liquid in skillet to a simmer over medium heat, and cook 15 minutes or until liquid is reduced by half. Skim off foam and fat.
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Frying PanFrying Pan
13
Pour through a fine wire-mesh strainer into a small saucepan; discard solids. Cover and keep warm over low heat.
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SieveSieve
Sauce PanSauce Pan
14
Remove rabbit from bones; shred with 2 forks. Discard bones.
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Whole RabbitWhole Rabbit
1
Cut reserved leek in half lengthwise; rinse thoroughly under cold running water to remove grit and sand.
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WaterWater
LeekLeek
2
Cut leek into 1/2-inch-thick slices.
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LeekLeek
3
Melt 2 Tbsp. butter in a Dutch oven over medium-high heat.
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ButterButter
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Dutch OvenDutch Oven
4
Add carrots, next 2 ingredients, and leek; saut 2 minutes or until onions and leek just begin to soften.
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CarrotCarrot
OnionOnion
LeekLeek
5
Add rice, and cook, stirring constantly, 1 minute.
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RiceRice
6
Add broth, and bring to a boil. Cover, reduce heat to low, and cook 15 minutes or until rice is tender and broth has been absorbed.
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BrothBroth
RiceRice
7
Stir rabbit into rice; transfer to a platter.
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Whole RabbitWhole Rabbit
RiceRice
8
Whisk remaining 2 Tbsp. butter into warm braising liquid. Spoon liquid over pilau before serving.
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ButterButter
Equipment you will use
WhiskWhisk
DifficultyExpert
Ready In3 hrs
Servings8
Health Score24
Gluten Free
DietsGluten Free
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