Sebia's braised lapin
1 tablespoon extra olive oil
1 young rabbit, approximately 2 1/4-2 1/2 pounds, cut into pieces and seasoned with kosher salt and freshly ground black pepper
1 medium red onion, diced
6 small or 3 large garlic cloves, peeled, cored and pressed
2 carrots, diced
2 celery stalks, diced
2 teaspoons herbes de Provence
1 bay leaf
1/2 bottle red wine like California central coast Syrah
1 box Swanson's chicken stock or 32 ounces chicken stock
1/2 pound small red fingerling potatoes, halved
1 teaspoon anchovy paste
~8 small baby Bella mushrooms, stems removed and halved
kosher salt and freshly ground black pepper to taste
1 tablespoon Dijon mustard
Heat olive oil in large oven proof skillet over medium low heat. Add the rabbit and brown on all sides, about 10-15 minutes. Remove rabbit from the pan and add onion. After it has softened add garlic, cook about 2-3 minutes. Add carrots and celery to pan and saute about 5 minutes. Add herbes de Provence and a bay leaf. Deglaze the pan with red wine and bring to a boil until wine is reduced by about 1/2. Add ~1/2 chicken stock and bring to a boil. Add potatoes. Bring to a boil, add anchovy paste. Put rabbit back in pan. Cover with more stock. Put lid on and cook in 350 degree oven for 1 hour. Turn rabbit over after 1/2 hour. Remove rabbit and whisk in 1 tablespoon Dijon mustard. Return rabbit to pan and turn in sauce.
I served this in shallow bowls with sauce. We should have had bread to dip in sauce. We finished the Vina Robles Ryan Road Syrah and opened a bottle of Ancient Peaks 2008 Oyster Ridge. It was delicious, the meat silky and potatoes and other veggies yummy! Enjoy!
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