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Braised Rabbit with Peaches in Red Wine Sauce

Garden Pavillion
Slow cooking on a Snowy October
Print Recipe
Course Main Course
Cuisine American

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.
Keyword One Pot Dish