Mediterranean Red Chili Stewed Rabbit

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary^® Gold Label Pork Base, Mediterranean Red Chili Stewed Rabbit is a hearty combination of pancetta, peas, carrots, olives, and capers.

Made with:

9570 - Gold Label Pork Base

What You'll Need

Yield: 50 servings

2 each		Rabbit
2 Cups		Pancetta (rendered)
1 Cup		Seasoned Flour
1 Cup		Small Diced Carrots
1 Cup		Minced Shallots
1 Cup		Small Diced Celery
1 Bulb		Garlic (Smashed)
¼ Cup		Tomato Paste
1 Cup		White Wine
4 Cups		Water or Rabbit Stock
1 Cup		Tomato Concassé
2 Sprigs		Fresh Rosemary
2 Sprigs		Fresh Thyme
1 Tbsp.		Aleppo Chili Flakes
2 Tbsp.		Custom Culinary Gold Label Pork Base # 9570
1 Cup		Oil Cured Olives
½ Cup		Capers
1 ½ Cups		Cooked Lentils

PREPARATION

Butcher the rabbit by separating the front and hind legs and carefully removing the loin.
In a medium braising pot, render pancetta until crisp extracting the fat.
Remove ½ of the fat from the pot and reserved for later use.
Dredge rabbit in the seasoned flour and lightly brown them on all sides in the pancetta fat. Remove from pan and reserve for later use.
Add the reserved pancetta fat back to the pot and sauté the carrots, celery, shallots and garlic until soft.
Add tomato paste to pan and pincé.
Deglaze the pan with the white wine and add the stock, pork base, tomato concassé, chili flakes and herb sprigs.
Place the rabbit back into pot, cover and braise in 375°F oven for 30 minutes
Check rabbit for tenderness. Add in the seared loin pieces, oil cured olives, capers and lentils. Cook an additional 15 minutes.
Remove from oven and serve.

CHEF'S TIP