Ingredients

2 fresh rabbits, loins removed and hindquarters removed at hip joint, forequarters reserved for stock (your butcher can help you with this). For the Stock: olive oil 1 onion, quartered 1 carrot, quartered 1/2 celery stalk, quartered 1 bay leaves 1 sprig of fresh thyme 2 peppercorns 1 juniper berry For the Marinade: 1/2 tablespoon olive oil 1 shallot, chopped 1 clove garlic, crushed 3 sprigs of fresh basil 1 carrot, finely chopped For the Braised Legs and Grilled Loins: 1 tablespoons vegetable oil, such as peanut, corn, or olive 1 large onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 1/2 tablespoon bourbon 1/2 cup fruity white wine, such as Riesling or Gewürztraminer 2 cups rabbit or chicken stock 4 sprigs of fresh thyme 2 bay leaves 1/8 cup unsalted butter salt and ground pepper 1/8 cup extra-virgin olive oil 1/2 bunch of fresh basil, trimmed and chopped 1 cup pearl onions, peeled and simmered for about 15 minutes, until glazed (barely covered with water), with a pinch of sugar and 1 tablespoon butter

Description

Fresh Louisiana Rabbit: Braised Legs With Bourbon And Pearl Onions, Grilled Loins With Basil And Olive Oil, Recipe

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