Braised Rabbit in Reisling with Tomatoes, Rapini and Creme
| Yield: | 1 Servings |
| Categories: |
| 2 | Rabbits | |
| MARINADE | ||
| 2 | Shallots,; peeled and thinly sl | |
| 3 | tb | Dijon mustard |
| 1/2 | c | Reisling wine |
| 2 | Bay leaves | |
| 3 | tb | Chopped basil |
| BRAISE | ||
| Salt and freshly ground pepper | ||
| Flour | ||
| 1/2 | Ea Carrot,; peeled and thinly sl | |
| 1 | Ea Stalk Celery, Thinly Sliced | |
| 1/2 | Ea Leek,; thinly sliced | |
| 1/4 | c | Chopped Tomatoes, Fresh Or Canned |
| 1 | c | Reisling Wine |
| 1 | Ea Half A Split Pigs Foot | |
| 2 | c | Or So Rabbit Or Chicken Stock |
| GARNISH | ||
| 4 | oz | Blanched rapini |
| 12 | Red teardrop or cherry tomatoes, cut in ha | |
| 1/2 | ts | Chopped garlic |
| 1/4 | c | Creme fraiche |
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