CONIGLIO BIANCO BRAISED RABBIT ENJOY DAN:

                          CONIGLIO BIANCO BRAISED RABBIT by CHEF DAN:

Serves 4

INGREDIENTS:

1 Rabbit, cut into serving pieces

Flour for dusting

4 tablespoons grape-seed oil

Kosher salt and freshly ground black pepper to taste

1 onion, finely chopped

6 garlic cloves, finely diced

2 tablespoon fresh rosemary, finely chopped

8 baby portabella mushrooms, thinly sliced

1/2-teaspoon fennel seeds

1 teaspoon coriander seeds

10 juniper berries, crushed

Tad of red pepper flakes

1 (15 Oz) can diced tomatoes

1/2-white wine or vermouth

1/2-cup white wine or vermouth 1 cup chicken broth

DIRECTIONS:   (PRE-HEAT OVEN TO 375 DEGREES)

1.      Season rabbits with salt and pepper, then dust lightly with flour.

2.      Heat olive oil in Dutch oven over medium-heat when sizzling.

3.      Add rabbit and lightly frown for 3 minutes on both sides.

4.      Transfer to a prepared baking dish.

5.      Add 2 tablespoon oil in the Dutch oven over medium-high heat when sizzling.

6.      Add onion and sauté for 5 minutes.

7.      Add the garlic, rosemary, mushrooms, fennel seeds, coriander seeds, juniper barriers, and red pepper flakes.

8.      Add tomatoes and wine, and let mixture reduce for 1 minute.

9.      Add broth and bring to a simmer.

10.  Ladle the mixture over the rabbit.

11.  Cover and bake for 1 hour.

12.  Let rest 10 minutes before serving.

13.  Serve with  polenta or pasta.

ENJOY DAN:                                         BON-APPETITE!!