Braised Rabbit with Gremolada
from "Real Stew"..."really quite a nice dish and not a dainty one, because you must pick up those pieces of rabbit with your fingers and enjoy yourself."
Yield: 4 Servings Ready in 3 hours, 25 minutes
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|3 tbsunsalted butter|
|1 2 3/4-3-lbrabbit; cut into 6 pieces|
|1 mediumwhite onion; chopped|
|1 1/4 cupsdry white wine|
|1 1/4 lbripe tomatoes; peeled, seeded, and chopped|
|1 cupbeef broth|
|2 largegarlic cloves; finely chopped|
|salt and freshly ground pepper|
|for the Gremolada|
|grated zest of 1/2 lemon|
|2 salted anchovy fillets; rinsed and chopped|
|1 garlic clove; finely chopped|
Braised Rabbit with Gremolada Preparation
In a large earthenware casserole set on a heat diffuser, melt the butter and lard together over medium-high heat. When the butter stops sizzling, brown the rabbit pieces, about 5 minutes per side. Add the onion and cook,stirring until translucent, about 5 minutes. If you are not cooking with earthenware and a diffuser, cover over medium heat and check for doneness sooner. Add the wine and let it evaporate by three-quarters, 5-8 minutes. Add the tomatoes, beef broth, and garlic. Bring to a boil, then reduce the heat to very low, and season with salt and pepper. Cook until the rabbit is very tender, about 3 hours.
To make the gremolada, combine the lemon zest, anchovies, parsley, and garlic in a small bowl. Stir into the braised rabbit and serve immediately.
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