Braised Rabbit with Prosciutto and Broccoli Rabe

Foundations Referenced

• → Chicken Stock
• → Red Wine Marinade
• → Mirepoix

Ingredients

• 1 whole rabbit, cut into 6–8 pieces (or buy pre-cut)
• Red wine marinade (→ foundation) — marinate 4–8 hours
• Salt, pepper, flour for dredging
• 3 tbsp olive oil
• 4 slices prosciutto, torn
• 1 onion, medium dice
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1.5 cups chicken stock (→ foundation)
• 1 can (14 oz) diced tomatoes
• 1 sprig rosemary, 2 sprigs thyme
• 1 bunch broccoli rabe, trimmed, blanched

Method

1. Remove rabbit from marinade, pat dry. Season with salt and pepper. Dredge lightly in flour.

2. Sear: Heat oil in Dutch oven over medium-high. Brown rabbit pieces on all sides, 8 min total. Remove.

3. Build: Add prosciutto, cook 2 min until crispy. Add onion, cook 5 min. Add garlic, 1 min.

4. Deglaze: Add white wine, scrape fond. Add stock, tomatoes, and herbs. Return rabbit to pot.

5. Braise: Cover, transfer to 325°F oven. Cook 1–1.5 hours until rabbit is tender and pulling from bone.

6. Finish: Blanch broccoli rabe in salted water 2 min, shock. Sauté in 1 tbsp olive oil with garlic, 2 min. Season.

7. Plate: Arrange rabbit pieces on warm plates. Spoon braising liquid over. Nestle broccoli rabe alongside. Scatter torn prosciutto.

What You're Learning

• Game proteins: leaner than poultry, benefit from marinating and braising
• Flour dredge before searing creates a better crust and thickens the braising liquid
• Prosciutto as a seasoning element (salt + umami + texture)
• Bitter greens (broccoli rabe) as a counterpoint to rich braise
• This dish combines techniques from Ch.01 (blanching), Ch.02 (braising), and Ch.03 (fabrication)