*  Exported from  MasterCook II  *
         Braised Rabbit In Reisling With Tomatoes, Rapini And Creme
 Serving Size  : 1    Preparation Time :0:00
 Categories    : TVFN
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    rabbits
    2                    shallots, -- peeled and thinly sl
    3      Tablespoons   Dijon mustard
      1/2  Cup           Reisling wine
    2                    bay leaves
    3      Tablespoons   chopped basil
                         Salt and freshly ground pepper
      1/2  Ea            Carrot, -- peeled and thinly sl
    1      Ea            Stalk Celery, Thinly Sliced
      1/2  Ea            Leek, -- thinly sliced
      1/4  Cup           Chopped Tomatoes, Fresh Or Canned
    1      Cup           Reisling Wine
    1      Ea            Half A Split Pigs Foot
    2      Cups          Or So Rabbit Or Chicken Stock
    4      Ounces        blanched rapini
   12                    red teardrop or cherry tomatoes, cut in ha
      1/2  teaspoon      chopped garlic
      1/4  cup           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 
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