Artie Bucco’s Braised Rabbit
Show Context
Artie Bucco is a warm and convivial host. He is an artist. The rabbit is his masterpiece. Tony usually prefers a steak, but Artie insists the rabbit is tender. This is a dish for when you want to feel classy at Vesuvio.
Tender rabbit braised in white wine and herbs. Artie's masterpiece.
Instructions
- 01
Dredge: Salt and pepper the rabbit pieces, then coat them lightly in flour. Shake off the excess.
- 02
Sear: Heat oil in a heavy Dutch oven. Brown the rabbit pieces on all sides until golden. Remove meat and set aside.
- 03
Aromatics: In the same pot, cook the onion and garlic until soft.
- 04
Deglaze: Pour in the white wine. Scrape up the brown bits from the bottom of the pot (that's the flavor!). Let the alcohol cook off for 2 minutes.
- 05
Simmer: Add the broth and herbs. Return the rabbit to the pot.
- 06
Cook: Cover and simmer on very low heat for 45-60 minutes, or until the meat is falling off the bone.
- 07
Serve: Serve over polenta or with crusty bread. Use hand gestures while describing the 'nuttiness' of the meat to your guests.