Krolik w Potrawce (Braised Rabbit)

I absolutely love rabbit! You can get it frozen at most specialty butchers. It has a very delicate flavor while also being slightly gamy. It pairs really well with cream, mushrooms, and a bit of citrus. This recipe is a very old preparation style that I found in one of my grandmother’s old cook books. It’s a bit involved, but really worth the trouble. The flavor you get from this dish really is unlike any other protein. It really showcases the delicate flavor of rabbit while still packing a delicious punch from the citrus and herbs. Even my most skeptical friends have loved it. Although the original recipe uses button mushrooms, I think the Japanese shimeji work better. They have small caps that both look good and are easier to prep for this dish, and they don’t change the flavor profile. I tend to serve this with mashed or roasted potatoes and a light side such as peas. 

INGREDIENTS makes 6 – 8 servings

1 whole rabbit, defrosted

2 lemons, divided

1 carrot

1 onion

2 leeks, white parts only

1 garlic clove, peeled and pressed through a garlic press

1 Tbs chopped fresh parsley

1 bay leaf

1 whole clove

1 tsp thyme (fresh or dry)

1.5 tsp salt or Vegeta

1 pack shimeji mushrooms, bottom half of stems removed or 200 g button mushrooms sliced.

1 Tbs flour

2 Tbs butter, divided

1 egg yolk

salt and white pepper to taste

INSTRUCTIONS

• 1 whole rabbit, defrosted
• 1 lemon

1. If the rabbit has any organs packed inside, or still attached, remove them all and discard. Rinse the rabbit and quarter it by cutting off the 4 limbs at the joints. Boil a medium pot of water, and blanch the rabbit for about 30 seconds in the boiling water. Discard the water. Dry the rabbit as much as possible. Prepare a pot that can fit the rabbit and all of the vegetables. Juice the lemon and rub the juice over the rabbit holding it over the pot so that any lemon juice that drains off is collected in the pot. Place each rabbit piece in the pot.

• 1 carrot
• 1 onion
• 2 leeks, white parts only
• 1 garlic clove, peeled and pressed through a garlic press
• 1 Tbs chopped fresh parsley
• 1 bay leaf
• 1 whole clove
• 1 tsp thyme (fresh or dry)
• 1.5 tsp salt or Vegeta

2. Slice the carrot in half length wise, and then into rounds. Slice the leeks into rounds. If they are large also consider slicing them in half length wise first. Peel and finely dice the onion. Place the vegetables, pressed garlic, parsley,  bay leaf, clove, and thyme in the pot with the rabbit. Pour just enough water into the pot to just cover the meat. Season with about 1.5 tsp salt or Vegeta. Bring to a boil and simmer covered for 45 min.

• 1 pack shimeji mushrooms or 200 g button mushrooms
• 1 Tbs butter
• 1 lemon

3. While the rabbit is simmering, prepare the mushrooms. Slice the bottom half of the stems off of the shimeji mushrooms and discard. Slice the tops off of the mushrooms away from the rest of the stems and set both aside. If using button mushrooms instead, remove the stems and slice them into rounds. Peel the skin off of the caps and slice them. Juice the lemon and set the juice aside. In a medium skillet, melt 1 Tbs of butter. Add the mushrooms and lemon juice. Saute the mushrooms until they begin to brown on the outside – about 10 min. Remove from heat and set aside.

4. Once the rabbit is finished simmering, strain out all of the broth and set the rabbit and vegetables aside.  Discard the bay leaf and the whole clove. Pour the broth back into your cooking pot and reduce until there are only about 2 cups left. While the broth is reducing, remove as much of the rabbit meat from the bones and carcass as you can. Make sure you don’t miss the tender loin around the bottom two thirds of the spine. Shred the meat into bite sized pieces. Set the meat and vegetables aside.

• 1 Tbs flour
• 1 Tbs butter
• reduced broth
• cooked rabbit and vegetables
• salt and white pepper to taste

5. In a large skillet melt 1 Tbs butter over medium heat. Add the flour stirring constantly. Let a roux form and keep cooking until it is a light brown – about 5 min. Add the broth and stir until the roux is fully dissolved. Simmer this mixture for 10 min. Add in the rabbit and vegetables. Cook until heated through. If the mixture is liquid-ie, simmer for another few minutes until it thickens a bit more. Taste the mixture and add salt and white pepper to taste. White pepper is better in this dish that regular black pepper because is a bit more mild and has a slight citrus-ie edge. Remove from heat.

• 1 egg yolk

6. Stir an egg yolk into the mixture. This will thicken up the dish and give it a velvety texture. Serve immediately. This dish goes well with mashed potatoes and a light vegetable such as peas.