Rabbit in Raspberry & Red Wine Sauce
1 2-1/2 to 3-pound rabbit, cut into 8 pieces, rinsed and blotted dry
3 tablespoons oil
flour for dredging
1/2 cup each - onion, carrot, and celery, finely chopped
1 clove garlic, minced
1-1/2 cups red wine - such as Zinfandel
1 bay leaf
1/3 cup flat-leaf parsley, finely chopped
1 sprig fresh thyme, or 1/2 teaspoon dried thyme leaves
4 oz. Black Swan Indian Summer Raspberry Dressing
1 cup beef stock
1/2 cup currants
1/2 lb. small white mushrooms, quartered
1/2 cup creme fraiche
Fresh raspberries for garnish
Heat enough oil to cover the bottom of a large, heavy casserole until hot but not smoking. Dredge enough rabbit pieces in flour to fit comfortably in casserole, and brown on both sides, about 3 minutes per side, then remove and season with salt and pepper. Continue until all pieces are browned adding oil as needed/
Add about 1 tablespoon of oil to the pan and, when hot, add onion, carrot, and celery; sauté over medium heat until softened and translucent. Stir in garlic, then pour in wine, raise heat and stir to blend in all browned cooking bits. Return rabbit to pan; add bay leaf, parsley, thyme, and Black Swan Indian Summer Raspberry Dressing. Cover and simmer gently for 45 minutes.
Meanwhile, heat a small amount of oil in a heavy skillet. Add mushrooms and cook until evenly browned. Pour in stock, turn heat to high, and boil until liquid is reduced by half. Pour into casserole containing rabbit; stir in currants. Cook gently, uncovered, until sauce thickens, about 10 to 15 minutes. Remove bay leaf, stir in creme fraiche, and adjust seasonings to taste. Garnish with fresh raspberries.
Serve with wide pasta or new potatoes.
May be kept in refrigerator for up to 3 days. Like most stewed dishes, the flavor improves with reheating.