Rabbit Braised in Red Wine
Serves 4

Ingredients
1 (750-ml) bottle of red wine
1⁄4 cup red wine vinegar
2 1⁄4 tbsp. sugar
1 (2–3-lb.) rabbit, cut into 8 pieces
Kosher salt and freshly ground black pepper to taste
1⁄4 cup flour
1⁄4 cup extra-virgin olive oil
16 cloves garlic, crushed
16 sage leaves
6 sprigs rosemary

Instructions
Heat oven to 350°.

In a bowl, whisk together wine, vinegar, and sugar; set red wine mixture aside.

Season rabbit with salt and pepper to taste.

Put flour on a plate. Dredge rabbit in flour; shake off excess.

Heat oil in a large skillet over medium heat. Cook rabbit, turning once, until browned on all sides, about 6 minutes per side.

Transfer rabbit to a deep 9" x 13" baking dish. Add garlic to the skillet; cook, stirring constantly, until golden brown, 3-4 minutes.

Pour wine mixture into skillet; boil and scrape up browned bits with a spoon; pour sauce over rabbit.
Scatter sage and rosemary over top.

Cover with foil and transfer to oven; braise until tender, about 45 minutes.

Uncover, raise heat to 450°, and continue cooking, basting rabbit until sauce is thickened, about 25 minutes more.

Season with salt and pepper to taste. Serve atop polenta.


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