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.