Roasted hazelnuts make a rich natural thickener for this flavorful rabbit dish.
- Servings: 8
Source: Martha Stewart Living, Fall 1991
- 1/3 cup olive oil
- 4 cloves garlic, peeled and sliced
- 1/4 cup chopped flat-leaf parsley
- 2 whole rabbits, cut into serving pieces
- 3 tablespoons brandy
- 2 cups dry white wine
- Salt and freshly ground pepper
- 1 sprig fresh rosemary, chopped
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 cup blanched almonds
- 1/2 cup whole hazelnuts, toasted and skinned
- 2 slices fried bread
Heat oil in a Dutch oven over medium heat. Add garlic, parsley, and rabbit pieces. Fry slowly until opaque but not brown, about 10 to 15 minutes. Turn often, being careful not to pierce skin.
Add brandy and cook for 1 minute. Add wine. The meat should be covered halfway with liquid; if not, add water. Add salt, pepper, and herbs and bring to a simmer. Lower heat and cover pot.
Meanwhile, using a mortar and pestle, crush nuts and fried bread to a rough paste. Stir into pot and continue to cook for 45 minutes, or until rabbit is tender.