Rabbit Osso Buco Recipe
The Cuisine of Greater Montreal
Total time: 1hr to 2hr
Cooking time: About 2 hours
Chef Eric Gonzalez of Auberge Saint-Gabriel
For 4 servings
- 6 rabbit legs, cut into 2 or 3 widthwise
- 2 Tbsp. olive oil
- 2 Tbsp. flour
- 1 medium carrot, diced
- 2 shallots, chopped
- 1 tsp. tomato paste
- 125 ml (1/2 cup) dry white wine
- 796 ml (28 oz.) can of crushed Italian tomatoes
- 1 garlic clove, halved and germ removed
- 1 sprig fresh thyme
- zest of 1 orange
- 250 ml (1 cup) veal stock
- 4 fresh sage leaves,chopped
- 30 g (1 oz.) halved pitted green olives
- salt and pepper to taste
- Heat the oil in a cocotte or Dutch oven.
- Flour the rabbit pieces and tap off the excess. Brown them on all sides in the hot oil. Set aside on a plate.
- Sauté the carrot and shallot lightly in the cocotte; add the tomato paste and mix with a wooden spoon until colored.
- Deglaze with the white wine; add the rabbit pieces, crushed tomatoes, garlic, thyme, orange zest, veal stock, salt and pepper. Cover and simmer over low heat for about 90 minutes.
- Remove the rabbit pieces, thyme and orange zest.
- Reduce the sauce to a nice consistency; add the sage and olives just before serving.
- Serve over fresh pasta, polenta or Parmesan risotto, drizzling with extra-virgin olive oil just before serving.
Amorino Podere Castorani 2006, Montepulciano d’Abruzzo, Italy (red wine)
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