Entrees

Rabbit Fricassee with Artichokes and Citrus

Name: Rabbit Fricassee with Artichokes and Citrus
Ingredients: 1 0.65-ounce package dried morel mushrooms; 3 tablespoons olive oil; 2 tablespoons unsalted butter (softened); 2 3½- to 4-pound whole rabbits, cut into 4 pieces (reserve backs for another use); 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 cup chopped white onion; ½ cup chopped carrot; ⅓ cup chopped celery; 2 tablespoons all-purpose flour; 4 cups chicken broth; ⅔ cup dry white wine; 1 9-ounce package frozen artichoke hearts, thawed and halved; 2 to 3 tablespoons roughly chopped fresh tarragon leaves; 2 tablespoons fresh lemon juice; 1 lemon (sliced); 2 sprigs fresh thyme; 1 bay leaf

Bright citrus and artichokes bring balance to this savory Rabbit Fricassee entrée.

Rabbit Fricassee with Artichokes and Citrus

MAKES 8 SERVINGS

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Ingredients Method

Ingredients

1 0.65-ounce package dried morel mushrooms
3 tablespoons olive oil
2 tablespoons unsalted butter softened
2 3½- to 4-pound whole rabbits, cut into 4 pieces (reserve backs for another use)
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup chopped white onion
½ cup chopped carrot
⅓ cup chopped celery
2 tablespoons all-purpose flour
4 cups chicken broth
⅔ cup dry white wine
1 9-ounce package frozen artichoke hearts, thawed and halved
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice
1 lemon sliced
2 sprigs fresh thyme
1 bay leaf

Method

Preheat oven to 400°.
In a small bowl, cover mushrooms with hot water. Let stand for 10 minutes.
Heat a cast-iron braiser over medium-high heat. Add oil and butter. Sprinkle both sides of rabbit with salt and pepper. Add half of rabbit to pot; cook until browned, 3 to 4 minutes per side. Remove from pot, and set aside. Repeat with remaining rabbit.
Reduce heat to medium. Add onion, carrot, and celery to braiser; scrape browned bits from bottom of pot with a wooden spoon. Sauté, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Stir in flour; cook until flour is absorbed by vegetables, about 1 minute. Add broth and wine; bring to a boil, stirring until liquid just thickens, about 45 seconds.
Return rabbit to pot. Add mushrooms, artichokes, tarragon, lemon juice, lemon slices, thyme, and bay leaf. Cover with lid.
Bake until a food thermometer inserted in thickest portion of rabbit registers 160°, about 20 minutes. Serve immediately.

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