April 3rd, 2017
Chef Toben from Toben Food by Design
Preheat oven to 325°F.
Preheat a heavy bottomed oven proof braising pot (like a Dutch oven), on medium high heat.
Season the outside of the whole rabbit with salt and pepper, add the oil into the pot and begin searing 1 side of the whole rabbit until an even brown crust develops. Flip to the other side and repeat.
Remove the whole rabbit from the pot and set aside. With the pot still on medium heat, add in the sliced onions and sweat out for 5-7 minutes or until the onions soften and have taken on light colour.
Deglaze with white wine being sure to scrape up all brown bits from the bottom of the pot, and reduce this liquid by half.
Add in the chicken stock, the thyme and sage and the seared rabbit. Bring to a simmer, cover with lid and transfer to preheated oven and continue to braise until the rabbit meat just starts to pull away from the bones (approximately 1 hour).
Remove the pot from oven and take out the braised rabbit, picking away the meat from the bones, strain off the braising liquid and set aside.
In a medium pot, on medium heat, sweat the carrot, parsnip, white onion, celery, garlic, chopped thyme and chopped sage until they have just started to soften, remove from the pot and set aside.
In the same pot, make a roux by whisking together the flour and butter and allow to cook for 2-4 minutes, add in the reserved liquid from the braised rabbit, 1 cup at a time, while still whisking until fully combined.
Bring to a simmer and allow to cook for 20 minutes.
Add in the rabbit meat and cooked vegetables, adjust seasoning as necessary and set aside until ready to bake and assemble.