GARDEN PAVILION NOTE BOOK – Rabbit with Peaches in Redwine Sauce
On a snowy day Braised Entrees are the perfect go to. Options warm you up. The Slow Cooking Method makes the meats tender and flavorful, creating a hearty and satisfying meal for a cold October. Reaching back into the Garden Pavilion note book is this gem.
Braised Rabbit with Peaches in Red Wine Sauce
Slow cooking on a Snowy October
Ingredients
- 12 large Rabbit Leggs
- 10 Tbsp Red Wine
- 1/2 quart Beef Stock
for braising stock
- 1 carrot
- 1 Onion
- 3 Stalks Celery
- 1 Leek
- 2 Tbsp fresh herbs
- 1 head Garlic
- 4 Tomatoes
- 1 pound quartered mushrooms
- 6 peaches cut in wedge
Vegetable Garnish
- Cauliflower Florets
- Broccoli
- 1/4 russet Potatoes
- Pea Pods
Instructions
- Sauté the Legs. Remove from the pot.
- Add Mirepoix, herbs and tomatoes. Sauté until caramel colored. Add Wine and Stock
- Places the Legs back in the stock and braise until tender.
- Remove the legs. Strain the sauce. Reduce until consistency is reached.
- Heat to Order with Mushrooms and Peaches.