Time 1 hour 15 minutes
Yield 4 servings
Featured in: A Chef’s Life, With Scars And All.
8 rabbit hind legs, about 2 1/2 to 3 pounds
2 tablespoons vegetable oil
4 large shallots, thinly sliced
1/3 cup cornichons, halved
¼ cup cornichon brine
3 tablespoons white wine vinegar
3 cups chicken stock, or as needed
4 tablespoons butter, cut into pieces
1/3 cup chopped flat-leaf parsley
1. Heat oven to 350 degrees. Pat the rabbit legs dry, and season with salt and pepper. Place a large Dutch oven over high heat, and heat oil until shimmering. Sear the rabbit legs until browned on both sides. Transfer to a plate.
2. Reduce the heat to medium-low, add the shallots to the pan, and sauté until tender but not browned, 2 to 3 minutes. Add the cornichons, brine and vinegar, raise heat and bring to a simmer. Return the rabbit legs to the pan with any accumulated juices. Add enough chicken stock to come to within about 1/2 inch of covering the legs. Bring to a boil, then remove from heat.
3. Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily, about 45 minutes.
4. Transfer legs to a plate and keep warm. Skim cornichons and shallots from the sauce and set aside. Return pan to medium-high heat, and boil until sauce is reduced by about half. Whisk in butter a piece at a time, and adjust salt and pepper to taste. Return rabbit, cornichons and shallots to the pan until just reheated. Stir in parsley. To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce.
Adapted from Gabrielle Hamilton
Nutritional analysis per serving (4 servings)
718 calories; 38 grams fat; 13 grams saturated fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 69 grams protein; 213 milligrams cholesterol; 643 milligrams sodium