Rabbit in Balsamic Sauce
is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
you don't like rabbit, you can probably use chicken".
x 3 lb. rabbits, each cut into 6 pieces
Salt & pepper to taste
All purpose flour for dredging
1/4 cup extra virgin olive oil
8 garlic cloves, crushed
2 Tblsp. unsalted butter
4 fresh sage leaves
3 Tblsp. balsamic vinegar
1 cup lager or pilsner beer
2 cups chicken stock or canned low sodium chicken
broth, or as needed
the rabbit pieces generously with salt and pepper.
them in flour until lightly coated, tapping
off the excess flour.
a very large deep skillet or casserole, heat
the olive oil over medium heat.
garlic cloves and cook until light golden brown
on all sides, about 2 minutes.
as many of the rabbit pieces as will fit in
a single layer. Cook, turning as necessary until
the rabbit is golden brown on all sides, about
the rabbit pieces as they brown and, if necessary,
add any remaining pieces to the skillet. Remove
the garlic cloves too if they begin to turn
any darker than a rich golden brown.
the rabbit to the pan, add the butter and sage
leaves and cook for 2 minutes, turning the pieces
in the butter.
the vinegar and let it sizzle until almost entirely
evaporated, about 3 minutes.
the beer and cook, turning the pieces occasionally
for 10 minutes.
the stock, season highly with salt and pepper
and let simmer over medium low heat until the
rabbit is tender and sauce is lightly thickened,
about 40 minutes. (If necessary, add small amounts
of stock toward the end of the cooking time
to prevent the sauce from becoming too thick).
the garlic and sage leaves and serve the rabbit,
spooning some of the sauce on each serving.