Braised Rabbit with Lentil Ragout

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A robust dish, featuring lean rabbit braised with fresh herbs, carrots, leeks and garbanzo beans atop a bed of cooked green lentils.

Ingredients

3 lb. rabbit, in serving pieces
Salt and pepper, to taste
2 tbsp. olive oil
1⁄4 cup dry white wine
2 cups chicken stock
2 tbsp. chopped garlic
2 tsp. chopped fresh thyme
1 bay leaf
4 carrots, sliced
3 leeks, cleaned and sliced
8 red pearl onions, peeled
1⁄2 cup cooked garbanzo beans
1 tbsp. butter
2 cups cooked green lentils
Fresh thyme sprigs

Steps

1. Season rabbit, and brown on both sides; remove from pot.

2. Stir wine into drippings; boil 30 sec. Stir in stock and deglaze. Mash garlic with thyme and 1 tsp. salt; stir into stock. Add bay leaf and rabbit pieces. Cover and braise 40 min.

3. Add carrots, leeks, and red onions. Cover and continue to braise 1 hr. Stir in garbanzos.

4. Remove rabbit and vegetables; reduce braising liquid to about 3⁄4 cup. Stir in butter.

5. Spoon rabbit, vegetables, and some braising liquid over lentils; garnish with thyme.

More From FoodService Director

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

FSD Resources