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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
 

  1. Preheat oven to 400°.
  2. In a small bowl, cover mushrooms with hot water. Let stand for 10 minutes.
  3. 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.
  4. 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.
  5. Return rabbit to pot. Add mushrooms, artichokes, tarragon, lemon juice, lemon slices, thyme, and bay leaf. Cover with lid.
  6. Bake until a food thermometer inserted in thickest portion of rabbit registers 160°, about 20 minutes. Serve immediately.