Pairs Well With

Coopersmith Vineyard Pinot Noir

Ingredients

1 rabbit (cut into 8 pieces by your butcher)
Pinch kosher salt
Pinch plack pepper
3 tbsp pure olive oil
1/2 cup extra virgin olive oil
2 yellow onions, sliced
2 carrots, peeled and sliced on a bias
2 stalks celery, sliced
5 cloves garlic, whole peeled cloves, smashed with the side of a knife
2 stems rosemary
2 stems sage
2 1/2 cups white wine
3 cups chicken stock
1/2 cup pinenuts, untoasted
1/2 cup black oil-cured olives, rinsed, pitted and coarsely chopped

Preparation

Season the rabbit with salt and pepper. Add the pure olive oil to a heavy-bottomed, straight-sided pan ("Dutch oven" style). Over medium heat, brown the rabbit lightly on all sides. Remove from pan and set aside.

Add the extra virgin olive oil to the same pan and heat slightly. Add the vegetables and herbs to the pan, cover and cook over medium heat until soft but not colored, about 10 minutes.

Then add the white wine and bring to a boil. Lower heat to a brisk simmer and reduce by half. Add the chicken stock and simmer slowly for 45 minutes. Next, puree this vegetable mixture until very smooth. Season lightly with salt and pepper.

Pour the vegetable puree over the rabbit pieces. Sprinkle on the olives and pinenuts. Cover tightly with aluminum foil and place in an oven set between 325° and 350°. Braise for approximately 2 hours or until the rabbit is tender.

Serve with polenta.