Vegetables Recipes - Balsamic Vinegar-Glazed Rabbit with Bitter Leaves  Recipe

Ingredients 

• 3 lb rabbit joints, such as loin cutlets and shoulder portions

• 3/4 cup balsamic vinegar

• 2 tablespoons butter

• 2 tablespoons extra-virgin olive oil

• 1 lb baby onions or shallots, peeled and left whole

• 5 oz shiitake mushrooms, sliced

• 2 1/2 cups chicken or meat stock, preferably homemade

• 2-3 garlic cloves, minced

• salt and freshly ground black pepper

• 1 tablespoon chopped fresh thyme

• 2 tablespoons chopped flat-leaf parsley

• 6-8 good handfuls mixed bitter leaves

• garlic croutons, to garnish

Serves 6-8

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Method:

1. Put the rabbit joints in a skillet large enough to take them in a single layer. Pour in the vinegar and simmer over moderate to high heat, turning several times, for about 15 minutes, until the vinegar has turned into a deliciously sticky coating to the rabbit. The pan will be quite dry toward the end. Remove the rabbit from the pan.

2. Heat the butter and oil in the same pan. When the butter is foaming, throw in the onions and mushrooms, and add 5-6 tablespoons of the stock.

3. Stir everything around so that the vegetables are coated with the stickiness. Next, add the garlic, cook for a minute, then pour in a little more stock to moisten.

4. Return the rabbit to the pan and pour in about 1 1/4 cups of the stock. Season with salt and pepper, and add the thyme. Cover and leave to cook for 25-30 minutes, until the rabbit and onions are tender. Sprinkle with the parsley and check the seasoning.

5. Arrange the leaves on a large platter or on individual serving plates. Place the rabbit pieces, onions, and mushrooms on top, and garnish with croutons.

6. Add the remaining stock to the pan and bubble down the juices over high heat. Pour over the rabbit and serve at once.