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Ingredients

RABBIT

1. 2 tablespoons unsalted butter
2. 2 rabbit legs (1 pound)
3. Kosher salt and freshly ground pepper
4. 1 medium onion, finely chopped
5. 2 carrots, finely chopped
6. 2 celery ribs, finely chopped
7. 6 medium garlic cloves, lightly smashed
8. 1 tomato, coarsely chopped
9. 3 cups chicken stock or canned low-sodium broth
10. 1 cup dry white wine
11. 2 bay leaves
12. 1 sprig of summer savory (optional) 

VEGETABLES

1. 5 ounces sugar snap peas (1 1/2 cups)
2. 3/4 pound fingerling potatoes
3. 3 tablespoons extra-virgin olive oil
4. 1/4 pound shiitake mushrooms, stems discarded and caps quartered
5. 12 baby zucchini or yellow squash, halved lengthwise
6. 8 small radishes, quartered
7. 1/2 medium red onion, very thinly sliced
8. Salt and freshly ground pepper
9. 1 1/2 teaspoons very finely chopped garlic
10. 1 tomatopeeled, seeded and finely chopped
11. 1/4 cup finely chopped flat-leaf parsley
12. 4 tablespoons unsalted butter, cut into tablespoons
13. 2 tablespoons sherry vinegar
14. Grilled peasant bread, for serving

Description

Food & Wine