Braised Rabbit Brunswick Stew

Ingredients

• 1 small rabbit (1 to 2 lb.)
• 1/2 teaspoon basil, chopped
• 1/2 teaspoon chervil, chopped
• 1/2 teaspoon lemon thyme, chopped
• salt and pepper, to taste
• 2 tablespoons butter, clarified
• 1 red onion, pared,halved
• 1 carrot (batonette)
• 1 celery rib (batonette)
• 2 red potatoes, cut in quarter
• 1 quart brown chicken stock
• 4 ounces lima beans, shelled

Tomato concassee

• skinned seeded finely chopped tomato, pulp
• basil
• chervil
• lemon thyme, chopped,to taste

Directions

1. 1

   Remove hind legs from rabbit; remove thigh bones.

2. 2

   Combine herbs; sprinkle in thigh cavity.

3. 3

   Season with salt and pepper; reserve.

4. 4

   Trim off belly and front legs; cold smoke using desired wood for about 1 hour.

5. 5

   Season rabbit loin; dice smoked pieces.

6. 6

   Place butter in large pan; heat until hot.

7. 7

   Add loin and smoked pieces; sear on all sides.

8. 8

   Remove from pan; reserve.

9. 9

   Place onion, carrot and celery in pan; cook until onion is caramelized.

10. 10

    Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.

11. 11

    Heat to boiling; cover.

12. 12

    Place in 210 degree F oven; braise for 30 to 40 minutes.

13. 13

    Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.

14. 14

    Strain stock; place lima beans and smoked pieces in saute pan.

15. 15

    Add tomato concassee and pinch of herbs; saute lightly.

16. 16

    Add herbs to stock; heat until hot.

17. 17

    Adjust seasoning.

18. 18

    TO SERVE: Debone loin; reserve meat warm.

19. 19

    Arrange celery and carrot batons on warm platter; lay thighs over.

20. 20

    Arrange potatoes in two rows; place lima bean mixture in space between rows.

21. 21

    Lay loins on beans.

22. 22

    Pour stock over all.

23. 23

    Serve with cornbread.