Directions:
- Prepare Rabbit: Preheat oven to 300°. Bring dried mushrooms and 1/2 cup chicken broth to a boil in a small saucepan over medium heat. Remove from heat, and let stand 30 minutes.
- Meanwhile, sprinkle rabbit with kosher salt and freshly ground pepper. Cook rabbit, in 2 batches, in hot oil in a heavy ovenproof skillet or enameled cast-iron Dutch oven over medium heat 8 to 10 minutes on each side or until deep golden brown. Transfer to a wire rack in a jelly-roll pan, reserving drippings in skillet.
- Add carrots and garlic to reserved drippings in skillet, and sauté 4 minutes or until carrots are softened. Stir in wine, port, mushroom mixture, and remaining 2 cups broth; bring to a simmer, stirring occasionally. Skim off foam and fat.
- Remove and discard root end of leek; remove dark green top of leek. Tie together green leek top, parsley sprigs, and next 2 ingredients with kitchen string. Add herb bundle and rabbit to skillet; bring to a simmer, and cover.
- Braise at 300° for 15 minutes. Transfer rabbit loin pieces to wire rack in jelly-roll pan. Braise remaining rabbit 30 more minutes. Transfer remaining rabbit to wire rack; cool 15 minutes.
- Meanwhile, bring liquid in skillet to a simmer over medium heat, and cook 15 minutes or until liquid is reduced by half. Skim off foam and fat. Pour through a fine wire-mesh strainer into a small saucepan; discard solids. Cover and keep warm over low heat.
- Remove rabbit from bones; shred with 2 forks. Discard bones.
- Prepare Pilau: Cut reserved leek in half lengthwise; rinse thoroughly under cold running water to remove grit and sand. Cut leek into 1/2-inch-thick slices.
- Melt 2 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots, next 2 ingredients, and leek; sauté 2 minutes or until onions and leek just begin to soften. Add rice, and cook, stirring constantly, 1 minute. Add broth, and bring to a boil. Cover, reduce heat to low, and cook 15 minutes or until rice is tender and broth has been absorbed.
- Stir rabbit into rice; transfer to a platter. Whisk remaining 2 Tbsp. butter into warm braising liquid. Spoon liquid over pilau before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3290.25 Kcal (13776 kJ) | ||
| Calories from fat | 1034.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.94g | 177% | |
|---|---|---|---|
| Cholesterol | 570.72mg | 190% | |
| Sodium | 6015.25mg | 251% | |
| Potassium | 5234.89mg | 111% | |
| Total Carbs | 306.16g | 102% | |
| Sugars | 33.1g | 132% | |
| Dietary Fiber | 25g | 100% | |
| Protein | 166.12g | 332% | |
| Vitamin C | 54.4mg | 91% | |
| Vitamin A | 3.6mg | 121% | |
| Iron | 205.5mg | 1141% | |
| Calcium | 872mg | 87% | |
| Amount Per 100 g | |||
| Calories | 93.61 Kcal (392 kJ) | ||
| Calories from fat | 29.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 177% | |
|---|---|---|---|
| Cholesterol | 16.24mg | 190% | |
| Sodium | 171.13mg | 251% | |
| Potassium | 148.93mg | 111% | |
| Total Carbs | 8.71g | 102% | |
| Sugars | 0.94g | 132% | |
| Dietary Fiber | 0.71g | 100% | |
| Protein | 4.73g | 332% | |
| Vitamin C | 1.5mg | 91% | |
| Vitamin A | 0.1mg | 121% | |
| Iron | 5.8mg | 1141% | |
| Calcium | 24.8mg | 87% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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