Braised Rabbit

Marinating the Rabbit 1. In a large bowl, combine the minced garlic, thyme leaves, rosemary leaves, Dijon mustard, olive oil, salt, and pepper. 2. Add the rabbit pieces to the bowl and toss to coat them evenly with the marinade. 3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.

Braising the Rabbit 1. Preheat the oven to 325°F (160°C). 2. In a large Dutch oven or ovenproof pot, melt the butter over medium heat. 3. Add the sliced onions, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes. 4. Push the vegetables to the side of the pot and add the marinated rabbit pieces. Sear the rabbit on all sides until browned. 5. Pour in the red wine and simmer for a few minutes to deglaze the pot. 6. Add the chicken broth, bay leaves, thyme leaves, rosemary leaves, salt, and pepper. 7. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. 8. Braise the rabbit in the oven for 2 to 2 1/2 hours, or until the meat is fork-tender. 9. Once the rabbit is done, remove it from the oven and let it rest for 10 minutes before serving.

Serving 1. Transfer the braised rabbit pieces to a serving platter. 2. Garnish with fresh chopped parsley. 3. Serve hot with mashed potatoes or crusty bread.