Active time: 1 1/4 hr Start to finish: 2 hr
Makes 4 servings.
- 1(3-lb) rabbit (thawedif frozen), cut into8 serving pieces1/2tablespoon vegetable oil
- 1tablespoon unsalted butter
- 1/4cup dry white wine
- 2cups fat-free chicken broth
- 2tablespoons chopped garlic
- 1/2tablespoon fresh thyme
- 1teaspoon kosher salt
- 1bay leaf (not california)
- 4small (2-inch) red onions(1/2 lb total)
- 3large leeks, white andpale green parts only,cut into 1/2-inch-thick rounds
- 3large carrots, cut diagonally into 1/2-inch-thick slices
- 1/2lb small (1-inch) boiling potatoes (8)
- 1/2lb haricots verts or regular green beans, cut diagonally into 2-inch pieces
DIRECTIONS Remove fat, kidneys, and liver from rabbit if necessary. Pat rabbit dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a wide6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side. Transfer as browned to a plate. Add wine to pot and boil 30 seconds. Add broth and deglaze pot by boiling, scraping up brown bits. Mince and mash garlic with thyme and salt and stir into broth with bay leaf and rabbit. Simmer, covered, 40 minutes.
While rabbit is simmering, quarter onions lengthwise, leaving enoughof core intact to keep layers together. Soak leeks in a large bowl of water10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeksout of water.
Scatter onions, leeks, carrots, and potatoes over and around rabbitand continue to simmer, covered,until rabbit and vegetables are tender,40 to 50 minutes.
When rabbit is almost done, cook beans in a large pot of boiling salted water until just tender, 3 to 5 minutes, and drain in a colander.
Stir beans into ragout, then transfer rabbit and vegetables with a slotted spoon to a deep platter and keep warm. Boil cooking liquid until reduced to about 3/4 cup and whisk in remaining1/2 tablespoon butter. Pour some of sauce over rabbit and vegetables and serve the rest on the side.