Rabbit in a Clay Pot
Braised Rabbit, Garlic Broth, Onion Flowers, Potato Pancakes
Chef Bonnie Morales of Kachka | Portland, OR
Adapted by StarChefs | April 2018
INGREDIENTS
Garlic Broth: (Yield: 2 quarts)
2 heads garlic, cleaned and dried with roots intact (if they’re very clean)
Olive oil
Salt
Braised Rabbit: (Yield: 4 servings)
2 cups smetana (or crème fraiche)
8 cloves garlic, peeled
⅓ cup unsweetened dried sour cherries
⅓ cup medium diced porcini mushrooms
¼ cup dried porcini mushrooms, rinsed
Salt
Sunflower oil
2 pounds rabbit hindquarters
METHOD
For the Garlic Broth:
Cut the garlic in half around the equator. Heat a large pot over medium-low heat. Add a slick of oil and then garlic, cut sides down, and cook, stirring occasionally, until aromatic, about 3 minutes. Add 2 quarts water, bring to boil, decrease heat, and gently simmer until garlic is tender and broth is infused with its flavor, about 1 hour. Strain broth, discarding garlic. Adjust flavor and texture with additional water, if needed, and season with salt.
For the Rabbit:
Heat oven to 350°F. In a bowl, whisk to combine smetana and 1 cup Garlic Broth. Add garlic, cherries, and fresh and dried porcinis. Season with salt. Heat a Dutch oven over high heat and pour in oil to coat the bottom. Liberally salt rabbit and add to Dutch oven, searing quarters on each side until brown, about 5 minutes per side. Remove Dutch oven from heat and discard excess oil. Return rabbit to Dutch oven and pour in Smetana mixture, making sure to get some liquid on top of each hindquarter. Cover and braise in oven 30 minutes. Decrease heat to 250°F. Braise until meat is tender and easily separates from the bone, about 2 to 3 hours more.
To Assemble and Serve:
Transfer rabbit braise to a clay pot with a lid. Serve with potato pancakes on the side.
