Marinated Rabbit

Rabbit takes to a wine marinade better than almost any other meat. Three pounds of it sit overnight in a bath of red wine, chicken broth, allspice, thyme, and bay leaves, which both flavors and tenderizes the lean flesh. The overnight soak is what transforms rabbit from potentially dry and gamey into something rich and deeply savory.

The instruction to not pat the rabbit dry after draining is deliberate. That thin film of marinade left on the surface sizzles and caramelizes during the high-heat sear in cast iron, building a flavorful crust with wine-infused browning. Bone-dry meat would sear differently, without that extra layer of flavor.

After browning, the strained marinade goes right back into the pan as the braising liquid. An hour of low, covered simmering turns the rabbit fall-off-the-bone tender while the wine and broth reduce into a concentrated sauce.

The finishing touch is what makes this dish memorable: pickled onions, pimento-stuffed green olives, and half a pound of mushrooms sauteed in butter, all stirred in at the end. The briny olives and tangy pickled onions cut through the richness of the braise with every bite.

Serve over boiled potatoes to catch all that wine sauce.

Chef Tips

• Use a cast iron skillet for the sear. It holds high heat evenly and builds a better crust than a thin pan
• Brown in batches if needed. Crowding cools the pan and steams the meat instead of searing it
• Sautee the mushrooms, onions, and olives just before serving. They should be warm and lightly cooked, not braised into mush
• Remove bay leaves before serving

Variations

• Substitute chicken thighs if rabbit isn’t available. The technique works the same way
• Use white wine instead of red for a lighter, more delicate braise
• Add a splash of Dijon mustard to the finished sauce for a French bistro touch