Cut- up Rabbit

  • 1 Broadleaf Rabbit, cut up
  • 1 C. Bing cherries, pitted and halved (if using frozen cherries, thaw and drain)
  • 1 T. unsalted butter
  • 2 shallots, finely chopped
  • 1/4 C. all-purpose flour
  • 1/2 t. coarse salt
  • 1/4 t. black pepper, freshly ground
  • 1 T. olive oil
  • 1/4 C. brandy
  • 1/2 C. chicken stock
  • 1 t. fresh rosemary, chopped
  • 1/4 C. fresh parsley, chopped

Melt butter in a heavy skillet over medium-high heat.  Add the shallots and sauté until they turn soft and golden-brown. In a shallow dish, combine the flour, salt, and pepper.  Dredge the rabbit pieces in the flour mixture. Take the shallots out of the pan and set aside.  Add the olive oil to the pan over medium-high heat. Wait a minute for the oil to heat u, then add rabbit, large pieces first. Sauté the rabbit until golden-brown. Add more olive oil if necessary to keep pieces from sticking. Sprinkle cherries and brandy on top of rabbit.  Holding pan away from you light brandy with a match.  When flame is out add chicken stock and rosemary. Cover and simmer for about 45 minutes.  Remove rabbit from pan, set aside and keep warm. Leaving pan over fire, add onions and reduce to 3/4 cup. Return rabbit to sauce, garnish with parsley and serve.

5025 S. Eastern Ave Ste23
Las Vegas Nevada 89119
(702) 736-7575