Braised rabbit with roasted root vegetables
Photo by Belinda Smith-Sullivan
SERVES 2–4
3 tablespoons canola oil
1 whole rabbit, cut up
Kosher or sea salt
Freshly ground black pepper
1 large onion, chopped
2 carrots, peeled and chopped
6 garlic cloves, peeled and whole
1 teaspoon dried thyme
2 cups chicken stock
2 bay leaves, whole
3 beets, trimmed, scrubbed and sliced thick
3 turnips, trimmed, peeled and sliced thick
2 large sweet potatoes, peeled and sliced thick
2 tablespoons olive oil
Fresh thyme, chopped
Preheat oven to 350 F. In a Dutch oven over medium-high heat, heat 2 tablespoons of oil. Season the rabbit with salt and pepper and saute in pan until brown on both sides, about 5 minutes per side. Remove meat to a platter and keep warm. Add remaining oil to the pan and, when hot, add onion and carrots and saute until onions are transparent. Add garlic cloves and saute an additional 2–3 minutes. Add dried thyme and bay leaves and cook for 1 minute, then add stock and bring to a simmer. Add meat back to pan, cover, and cook in preheated oven for 1½–2 hours, until tender. (Also try this recipe with squirrel or small game.)
When meat finishes cooking, remove it from oven and cover to keep warm. On a large sheet pan covered with foil, season root vegetables with salt and pepper and toss with olive oil. Spread evenly on pan and sprinkle with fresh chopped thyme. Put pan of vegetables in oven and cook, uncovered, 35–40 minutes, turning vegetables over halfway through cooking time.