Rabbit Fricassee with Artichokes and Citrus
Makes 8 servings
- 1 (0.65-ounce) package dried morel mushrooms
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 2 (3½- to 4-pound) whole rabbits, cut into 4 pieces (reserve backs for another use)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup chopped white onion
- ½ cup chopped carrot
- ⅓ cup chopped celery
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- ⅔ cup dry white wine
- 1 (9-ounce) package frozen artichoke hearts, thawed and halved
- 2 to 3 tablespoons roughly chopped fresh tarragon leaves
- 2 tablespoons fresh lemon juice
- 1 lemon, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- Preheat oven to 400°.
- In a small bowl, cover mushrooms with hot water. Let stand for 10 minutes.
- Heat a cast-iron braiser over medium-high heat. Add oil and butter. Sprinkle both sides of rabbit with salt and pepper. Add half of rabbit to pot; cook until browned, 3 to 4 minutes per side. Remove from pot, and set aside. Repeat with remaining rabbit.
- Reduce heat to medium. Add onion, carrot, and celery to braiser; scrape browned bits from bottom of pot with a wooden spoon. Sauté, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Stir in flour; cook until flour is absorbed by vegetables, about 1 minute. Add broth and wine; bring to a boil, stirring until liquid just thickens, about 45 seconds.
- Return rabbit to pot. Add mushrooms, artichokes, tarragon, lemon juice, lemon slices, thyme, and bay leaf. Cover with lid.
- Bake until a food thermometer inserted in thickest portion of rabbit registers 160°, about 20 minutes. Serve immediately.
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