Ingredients
2 fresh rabbits, cut into serving pieces
1 onion, sliced
1 cup red wine, such as Syrah or Cotes-du-Rhone
1 Tbsp olive oil
3 garlic cloves, crushed
4 juniper berries, toasted and coarsely ground
2 sprigs rosemary , coarsely chopped
2 sprigs thyme
kosher salt
freshly ground black pepper
1 Tbsp olive oil, or as needed
1 carrots
2 garlic cloves, finely minced
3 porcini mushrooms, rinsed and soaked for 30 minutes
2 cups red wine, such as Syrah or Cotes-du-Rhone
½ cup port
2 cups chicken broth , or canned low-sodium broth
4 sprigs thyme
6 sprigs flat-leaf parsley
1 leek top
2 bay leaves
3 Tbsp unsalted butter
¼ lb porcini, morel, chanterelle, or cremini mushrooms, trimmed
parsley, basil or thyme for garnish
Preparation
Place the rabbit in a shallow ceramic or other non-reactive dishes.
In a small bowl, combine all the marinade ingredients.
Pour the marinade over the rabbit, turning to coat, cover, and marinate in the refrigerator for 6 to 24 hours.
Remove the rabbit from the marinade and set aside.
Strain the marinade into a bowl, reserving the vegetables; set the liquid and vegetables aside.
Preheat the oven to 325 degrees F.
Pat the rabbit pieces dry and season them with salt and pepper.
In a deep heavy ovenproof skillet or a Dutch oven, heat the oil over medium-high heat.
Add the rabbit pieces, in batches, turning once until they are golden brown for about 10 to 12 minutes.
Transfer the rabbit to a rack set over a baking sheet.
Tie together thyme, parsley, look top, and bay leaves to make a bouquet garni and set aside.
Add the carrots, garlic, and reserved vegetables from the marinade to the skillet and cook over medium heat until softened for about 10 minutes.
Add the dried mushrooms and their liquid, the wine and port, and the reserved liquid from the marinade.
Bring to a simmer and skim off any foam.
Add the broth, bouquet garni, and the rabbit and bring back to a simmer.
Cover tightly with the lid or aluminum foil and place in the oven.
Cook for 15 minutes.
Remove the loin pieces and set aside.
Continue to braise the remaining rabbit for 30 to 40 minutes, or until tender.
Transfer the rabbit pieces to a rack set over a platter.
Place the skillet half on and half of a burner and bring to a boil over medium-high heat. Boil to reduce by half, skimming frequently.
Then strain the liquid into a saucepan, reserving the vegetables.
Discard the bouquet garni and puree the vegetables through a food mill.
Add the pureed vegetables to the skillet, bring to a simmer, and reduce until the sauce is thick enough to coat a spoon.
Adjust the seasoning.
Meanwhile, in a small sauté pan, melt the butter over medium-high heat.
Add the fresh mushrooms and sauté until some of their juices are released but they are still firm for 3 to 4 minutes.
Remove from the heat.
Just before serving, re-warm the rabbit in the sauce.
Place a helping of spoonbread in the center of each plate and surround it with the rabbit and mushrooms.
Spoon the sauce over the rabbit and garnish with the chopped herbs.
