Rabbit Stock
- 2 tablespoons oil
- 4 rabbits
- 2 large onions
- 4 large carrots
- 2 stalks celery
- 2 leeks (green parts)
- Bouquet Garni (thyme, bay leaf, parsley)
Sprinkle the oil in the baking pan and rub the rabbit shoulders. Roast at 400 degrees for 45 minutes. Transfer all bones to a stock pot. Deglaze the roasting pan with 1 cup of water and add the liquid to the stock pot. Add vegetables and bouquet garni. Cover with water and simmer for four hours. Skim as necessary. Strain the stock and reduce by half.
For the Rabbit
- 4 legs and loin of rabbit
- 1/3 cup cognac
- 2 tablespoons oil
- Rabbit stock
- Salt and pepper
- 1 onion
- 6 cloves crushed garlic
- 1 green, yellow, and red bell pepper
- 2 sprigs rosemary
- 2 ounces butter
Season the rabbit with salt and pepper. Sauté rabbit in oil over medium heat with garlic and rosemary until lightly browned on all sides in a large Dutch oven. Add bell peppers and onion and sauté for 3-5 minutes. Add cognac and allow it to flame up. Add stock until ingredients are covered. Bring to a simmer, cover, and braise in the oven at 325 degrees for 1½ hours. Remove rabbit from stock and swirl in butter. Place the meat on a plate and serve it with vegetables and stock. Make six servings.