- 1 rabbit (about 3 lb.), cut into 6 pieces
- Salt to taste
- Pepper, freshly ground, to taste
- 2 tablespoons flour, all-purpose, plus more for dredging
- 3 tablespoons vegetable oil
- 1 onion, yellow, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon rosemary, fresh
- 1 bay leaf
- 1 sprig thyme, fresh
- 1 cup white wine, dry
- 1 cup chicken or beef broth
- 3 roma tomatoes, peeled, seeded, and chopped
- 2 tablespoons pine nuts, toasted
Preheat oven to 350 degrees F. Heat 2 tablespoons of oil in a Dutch oven or other flameproof casserole over high heat. Sear rabbit in hot oil to brown, 1-2 minutes on each side; transfer to a plate and set aside.
Reduce heat to medium-high and add remaining 1 tablespoon oil. Add onion and sauté until golden brown, 4-5 minutes. Add garlic, rosemary, bay leaf, and thyme. Continue to sauté until garlic is aromatic, about 1 minute. Add 2 tablespoons flour and cook, stirring frequently with a wooden spoon, to make a blond roux, about 5 minutes.
Add wine, whisking well to work out any lumps. Add broth and stir to combine. Return rabbit to pan and add tomatoes. Bring to a simmer.
Cover casserole tightly and braise in the oven until rabbit is tender, about 45 minutes, turning rabbit pieces every 15 minutes to cook evenly. With a slotted spoon, transfer rabbit to a warmed platter or plates and cover to keep warm while completing the sauce. Place Dutch oven over high heat and simmer cooking liquid until it has a good flavor and sauce-like consistency, about 10 minutes. Skim to remove any excess fat from the surface, taste, and season with salt and pepper. Remove and discard the bay leaf. Strain if desired. Spoon the sauce over the rabbit, garnish with the pine nuts, and serve.
Suggested Wine Pairings: Riesling, Roussanne, Pinot Noir, Rioja, Banyul
Yield: 3-4 servings
