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
Prepare Rabbit: Preheat oven to 30
Bring dried mushrooms and 1/2 cup chicken broth to a boil in a small saucepan over medium heat.
Remove from heat, and let stand 30 minutes.
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.
Transfer to a wire rack in a jelly-roll pan, reserving drippings in skillet.
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.
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.
Add herb bundle and rabbit to skillet; bring to a simmer, and cover.
Braise at 300 for 15 minutes.
Transfer rabbit loin pieces to wire rack in jelly-roll pan. Braise remaining rabbit 30 more minutes.
Transfer remaining rabbit to wire rack; cool 15 minutes.
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.
Pour through a fine wire-mesh strainer into a small saucepan; discard solids. Cover and keep warm over low heat.
Remove rabbit from bones; shred with 2 forks. Discard bones.
Cut reserved leek in half lengthwise; rinse thoroughly under cold running water to remove grit and sand.
Cut leek into 1/2-inch-thick slices.
Melt 2 Tbsp. butter in a Dutch oven over medium-high heat.
Add carrots, next 2 ingredients, and leek; saut 2 minutes or until onions and leek just begin to soften.
Add rice, and cook, stirring constantly, 1 minute.
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.
Stir rabbit into rice; transfer to a platter.
Whisk remaining 2 Tbsp. butter into warm braising liquid. Spoon liquid over pilau before serving.