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Rabbit Legs Braised in Red Wine Recipe
Rabbit Legs Braised in Red Wine
Danny St-Pierre, restaurant Auguste, Sherbrooke, Québec
Flavors of the Eastern Townships
Total time: 1hr to 2hr

Cooking time: About 90 minutes

Difficulty: Easy
For 4 servings

- 4 rabbit legs
- 2 red onions, sliced into rings
- 4 large parsnips, sliced
- 6 cloves of garlic, chopped
- a pinch of nutmeg
- 1 clove
- 1 bay leaf
- 2 sprigs of thyme
- 375 ml (1 1/2 cups) red wine
- 125 ml (1/2 cup) demi-glace
- 60 ml (1/4 cup) diced smoked bacon
- 4 poached eggs*
- 4 slices of toasted, buttered baguette
- 250 ml (1 cup) flat-leaf parsley leaves
- 60 ml (1/4 cup) chopped chives
  1. In a Dutch oven or cocotte, sear the rabbit pieces over high heat until well browned.
  2. Add the onions, parsnips, garlic and spices, cover with red wine, adding water as necessary to cover all the ingredients. Place the lid on the pot, leaving a small opening, and cook for 1 hour.
  3. Poach the eggs* and set aside.
  4. Reduce the braising liquid by half and add the demi-glace.
  5. Cook the bacon, set aside with a little of its fat and cool to lukewarm.
  6. Remove the rabbit and parsnips from the cocotte (without the sauce) and divide among four serving plates or bowls.
  7. Heat the poached eggs in the sauce; place an egg on each rabbit leg and top with a baguette slice.
  8. Combine the parsley and warm bacon and place on the toasted baguette; then sprinkle with chives.

L'Orpailleur 2009 red wine (Quebec)


Bring some water to boil with 1-2 tsp. white vinegar in a small saucepan. Reduce the heat to a bare simmer. Break the eggs, one at a time, into a small bowl and slide gently into the water. Use a spoon to gather the white around the yolk. Turn off the heat, cover and let sit for 3-4 minutes until the egg white is set. Remove with a skimmer.

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A recipe from Chef Danny St-Pierre of Auguste Restaurant in Sherbrooke, Quebec. After 15 years experience in the restaurant industry at Derrière les Fagots in Ste. Rose, Danny St-Pierre is not co-owner of Auguste, 82, rue Wellington nord, Sherbrooke. 819 565-9559.

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