Title: Braised rabbit in reisling with tomatoes, rapini and crem
 Categories: T, V, F
      Yield: 1 Servings
 
      2    Rabbits

MMMMM--------------------------MARINADE-------------------------------
      2    Shallots,; peeled and thinly
           -sl
      3 tb Dijon mustard
    1/2 c  Reisling wine
      2    Bay leaves
      3 tb Chopped basil

MMMMM---------------------------BRAISE--------------------------------
           Salt and freshly ground
           -pepper
           Flour
    1/2    Ea Carrot,; peeled and
           -thinly sl
      1    Ea Stalk Celery, Thinly
           -Sliced
    1/2    Ea Leek,; thinly sliced
    1/4 c  Chopped Tomatoes, Fresh Or
           -Canned
      1 c  Reisling Wine
      1    Ea Half A Split Pigs Foot
      2 c  Or So Rabbit Or Chicken
           -Stock

MMMMM--------------------------GARNISH-------------------------------
      4 oz Blanched rapini
     12    Red teardrop or cherry
           -tomatoes, cut in ha
    1/2 ts Chopped garlic
    1/4 c  Creme fraiche
 
  Marinating the rabbit: Butcher the rabbit into 2 legs, 2 forearms and
  2 loins. Combine the marinade ingredients together and add the rabbit
  pieces. Marinate overnight. Save the bones for a stock. Braising the
  rabbit: Heat large frying pans with oil. Drain the rabbit pieces and
  save the marinade. Set the loins aside. Season the legs and forearms
  with salt and pepper and sprinkle with flour. Sear on each side until
  browned. Put the pieces in a braising pan. Wipe out the frying pans,
  add a little more oil and cook the vegetables until golden. Deglaze
  with the wine. Add the vegetables and wine to the rabbit. Add
  remaining marinade, the tomatoes, pigs foot and enough chicken stock
  to come 1/2 way up the meat. Braise 30-40 minutes or until the legs
  are tender. Remove the legs and set aside. Strain the braising
  juices. Sear the loin and slice on the diagonal into 1-inch slices.
  Reheat legs and forelegs in the braising juices. Meanwhile, heat a
  frying pan over high heat. Add olive oil and sear the rapini. Season
  with salt and pepper and cook 10 minutes. Add the tomatoes and garlic
  and cook an additional 5 minutes To serve, arrange a foreleg and a
  back leg on each of 4 warm plates. Distribute the loin pieces around
  the legs and top with the rapini and tomatoes. Pour the sauce over
  the meat. Finish with a spoonful of creme fraiche. Note: Roasted red
  bliss potatoes are a nice accompaniment