Rabbit, Carrot, Leek, and Green Bean Ragoût

Rabbit, Carrot, Leek, and Green Bean Ragoût
Photo by www.epicurious.com

Ingredients

  • ½ pound haricots verts or regular green beans
  • 2 cups fat-free chicken broth
  • ¼ cup dry white wine
  • ½ tablespoon fresh thyme
  • 4 small red onions
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • + 6 more ingredients
    • 1 rabbit
    • 3 large leeks
    • 2 tablespoons garlic
    • 1 bay leaf (not California)
    • ½ pound small boiling potatoes
    • 3 large carrots

Remove fat, kidneys, and liver from rabbit if necessary. Pat rabbit dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side. Transfer as browned to a ...

View full recipe at Epicurious

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