Rabbit With Soft Fruits And Peppers
Most of the time Louisiana cooks make highly savory, usually peppery sauces for rabbit. However, the tender meat pairs well with sweet highlights in the sauce. That's an idea from Eastern Europe, where sauces for lighter meats often have sweet notes.
- 1 rabbit, about 4 pounds, cut up
- 2 Tbs. salt-free Creole seasoning
- 1 tsp. salt
- 2 Tbs. flour
- 4 Tbs. butter
- 2 oz. brandy
- 2 cloves
- 8 ripe apricots or 3 peaches, peeled and pitted
- 1/2 cup late-harvest white wine (Chappellet Late-Harvest Chenin Blanc is what I used for testing this)
- 1/2 tsp. Tabasco
- 1 1/2 cups cooked rice, or rice and wild rice blend
1. Rinse and dry the rabbit pieces. Combine the Creole seasoning, salt and flour, and coat the rabbit pieces with the mixture.
2. Heat the butter in a heavy skillet. Brown the rabbit pieces all around. Remove from the pan and set aside.
3. Add the brandy to the pan and bring to a boil while whisking the pan to dissolve the browned bits at the bottom. Careful! The brandy can catch fire, which is okay for flavor but potentially dangerous!
4. When most of the brandy has evaporated, add 1/2 cup of water to the pan, along with the cloves, apricots and the rabbit pieces. Lower the pan to a simmer, cover the pan, and cook until the rabbit legs are tender.
5. Remove the rabbit pieces and keep warm. Add the wine and Tabasco, and bring to a boil. Reduce for five minutes, then pour the pan contents into a food processor. Puree, then strain.
6. Clean the pan and return the sauce and the rabbit to it, simmering until everything is hot and combined. Add a little water if the sauce is too thick, and salt and pepper to taste.
7. Serve with rice.