When choosing, you’ll need to pick based on your menu for the evening. With young rabbits between 2-2½ pounds you’ll want to prepare them using roasting, frying or sautéing techniques which we chefs term “dry” cooking methods since they use oil and fats rather than liquids like water, stock, spirits or wine. Older rabbits range from 3-5 pounds and benefit greatly from moist cooking methods, such stewing or braising which breakdown tough muscle and draw out deep, rich and wonderful flavors. The recipe below relies on the braising technique to create a delicious rabbit dish you can enjoy for Easter or anytime of year.

Braised Rabbit with Cherries

Servings: 4-6

Ingredients:
1 each          3 lb Rabbit, cut into eights**
To taste       Salt & Pepper
1 cup            Flour
5 each          Large Garlic Cloves, crushed but left whole
6 tbsp          Olive Oil
2 each          Large Spanish Onions
1½ cups      Sweet Potato, diced
1½  cups     Dried Sweet Cherries, split and soaked in
                        port wine or 2¼ cups fresh (when in season)
1 cup            Sweet Sherry Wine
4 cups          Chicken or Rabbit Stock
2 each          Cinnamon Sticks
¼ bunch      Thyme
¼ bunch      Rosemary
¼ bunch      Sage

Preparation:
Preheat your oven to 350 degrees F.

Season the rabbit with salt & pepper and then dust with most of the flour. Heat a 4-6 quart braising pan with the olive oil to a med-high heat. When the oil begins to smoke, brown the rabbit pieces a few at a time and set them aside.

Next, lower the heat to medium and add the garlic, browning it slightly before adding the onions, sweet potato and cherries (if using fresh, save half for later). Lower the heat slightly and sweat the mix until the onions are translucent and sweet. Add the sherry and simmer on high until it is nearly evaporated. Mix in the remaining flour.

Place the rabbit back into the pan, spreading the pieces evenly across the bottom. Season with additional salt & pepper. Add the stock, cinnamon sticks and herbs (bundled together with butcher’s twine). Bring the mixture to a quick boil then cover tightly with foil and a lid and place in the oven.

Braise for 1½ hours or until the rabbit is fork tender. When finished, remove the dish from the oven and pick out the rabbit pieces, plating them as you’d like. Then, bring the braising pan back to a simmer on the stove and adjust seasonings and thickness using flour if desired. If using fresh cherries, add the other half now. Ladle the mixture over the rabbit pieces and enjoy!

Chef’s note:
If you don’t own a braising pan, you can alternatively prepare all the ingredients in a sauté pan and then transfer them to an oven-proof casserole. Be sure to add an additional 15 minutes of baking time to make up for a cold casserole dish.

Also, this recipe can be adjusted to cook hare, which can range from 6-12 pounds at market. If doing so, use a small hare or half a big one and adjust the recipe as needed to produce desired results (especially increase the braising time).

**One way to cut a rabbit into eights can be found here. Though I prefer to cut between the bones horizontally rather than completely through them with a butcher knife.