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.

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Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

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