CAPTAIN COOKS: WINE BRAISED RABBIT LEGS with MAPLE ROASTED CARROTS

CAPTAIN COOKS: WINE BRAISED RABBIT LEGS with MAPLE ROASTED CARROTS

After the pleasant occasion of the Captain’s Family Festivus (story here),

we decided we wanted two more special guest-worthy meals

before we dig in and get serious about pre-spring projects.

Mine was a simple Lobster and Pan-Roasted Corn Chowder (recipe here)

for New Year’s Eve.

Captain wanted to cook us some rabbit.

Apparently something from his past cooking ventures that had stuck in his head

and what speaks cozy winter dining than a little wild game and a good red wine.

Some research while Captain was preparing brought me to a surprising discovery.

Our rabbit, which we found easily at our local market butcher, was neither wild nor gamey.

Of all commonly eaten domestic meats it is the highest in protein (21%) and lowest in fat (4.5%)

And environmentally speaking, six pounds of rabbit meat

can be produced on the same amount of feed and water it takes

to produce just one pound of beef.

So dear Galley Peeps,

please follow me down the rabbit hole

to Captain in Wonderland’s latest cooking adventure…

CAPTAIN COOKS:

Wine Braised Rabbit Legs with Maple Roasted Carrots

2 servings

 

what you will need for the main dish

2 rabbit legs

1 small onion, cut in quarters

4 whole cloves

1/2 cinnamon stick

1 bay leaf

1 tsp dried thyme

2 cups tannic red wine – we had a bottle of Borolo on hand

(a Cabernet or Merlot will work well too)

2 tbsp extra virgin olive oil

more oil and butter for searing

sea salt

freshly ground pepper

braising pan and/or pressure cooker

 

what you will need for your vegetable dish

10 – 12 carrots because really…rabbit and carrots???

1 tbsp olive oil

1/2 tbsp Bragg seasoning or soya sauce

1 tbsp maple syrup

1/2 tbsp Dijon mustard

1 garlic clove, grated

2 tsp rice vinegar

Thanks to Kevin from Closet Cooking for the carrot inspiration

 

the before prep

In a plastic or glass food container or food bag,

place all your ingredients

with exception of the salt, pepper and carrots.

Cover or seal and refrigerate for at least 1 hour.

Captain thought 24 hours would be good.

He returned to the refrigerator from time to time to

‘shake the rabbit’.

His words not mine.

 

time to hop to it

Remove the meat from the marinade and reserve.

Pat the legs dry.

Season well with pepper and a bit of sea salt

Sear the legs well in a bit of oil and butter.

Place legs, onion from marinade

and 1/2 the marinade in pressure cooker.

Set cooker for 30-40 minutes.

If braising instead, cover and simmer in braising pan for 2 hours,

turning every 30 minutes or so.

Meanwhile prepare your carrots.

Whisk maple syrup and other seasonings together coating carrots well.

Roast in a 400 ° F oven or on a medium grill for about 30 minutes until tender.

While the carrots and legs are cooking prepare the sauce.

Place the rest of the reserved marinade in a saucepan and simmer until reduced by half.

Season well with freshly ground pepper and salt to taste.

Serve rabbit drizzled with a little sauce,
and roasted carrots over some simple braised arugula.

Captain, you’ve done it again.

Fall-off-the-bone tender and oh so delicious!

 

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