Spanish Rabbit in Tomato Sauce with Ohio Pinot Noir

Spanish Rabbit in Tomato Sauce with Ohio Pinot Noir

Cheryl Bater

Second Place Entrée
2017 Cooking with Ohio Wines Competition at Ohio State Fair

31/2 lbs. rabbit, cut into serving size pieces
2 C Ohio Pinot Noir
1/2 C extra-virgin olive oil
6 cloves garlic, cut into lengthwise slivers
2 tsp. steak seasoning (salt/garlic/pepper/paprika mix)
1 sprig each of sage, rosemary, thyme, tarragon
2 stalks celery, chopped
1/2 C Vidalia onion, sliced
12/ C red onion, sliced
1/2 C shallots, diced
1 (16 oz.) can crushed tomatoes with basil and herbs
1 bay leaf
3 C round, small potatoes – red/yellow/purple

rabbit bones/trimmings
1/2 gallon water
1/2 C shallots. diced
1 cinnamon stick
2 tsp. steak seasoning
1/2 C Ohio Pinot Noir
1 bay leaf

microgreens (arugula, mustard, mizuna)

1. Cut rabbit into serving-size pieces – reserve bones and trimmings for broth.
2. Chop onions, shallots and celery.
3. In stock pot, place trimmings/bones, 1/2 gallon water, shallots, cinnamon stick, bay leaf, steak seasoning and 1/2 cup Ohio Pinot Noir.
4. Bring to a low boil and cook approximately 45 minutes until meat is cooked through and falling off bones.
5. Strain through fine sieve. Reserve 1/2 cup stock for later. Refrigerate.
6. Place rabbit pieces in dish and cover completely with rabbit wine stock. Marinate 3 hours in refrigerator.
7. In a large skillet, sauté the marinated rabbit in hot olive oil until well-browned. Remove and set aside.
8. In the same skillet, sauté the garlic, onions, shallots and crushed tomatoes for 5 minutes.
9. Add the sage/rosemary/thyme/tarragon, bay leaf and chopped celery.
10. Return the rabbit pieces to the frying pan and add 2 cups Ohio Pinot Noir.
11. Increase the heat to a boil and reduce the liquid by 1/2 to 2/3.
12. Add reserved 1/2 cup broth and stir.
13. Reduce heat. Add the baby potatoes. Cover pan tightly and simmer gently until cooked through – 1 to 11/2 hours.
14. Adjust salt and pepper to taste. Arrange on plate or platter. Sprinkle with microgreens. Serve hot.