Author: Bob and Robin Young

Source: Wine Spectator, December 15, 2011

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Pre heat oven to 350°F

2

Heat 1 tablespoon oil in a medium pot and add the mirepoix of whole onion, carrot and celery.

3

Remove and discard the stem ends of the tomatoes and crush the rest with your hands. Add the tomatoes, beans and 1 sprig of Thyme to the pot. Stir, then add enough chicken stock to cover by about 1 inch. Bring to a boil, reduce the heat to a simmer and cook until the beans are tender, about 45 minutes.

4

Season the rabbit with salt and pepper. Heat 2 Tablespoons of oil in a pan over medium to high heat and sear the rabbit until golden brown.

5

In a pan, heat 1 Tablespoon oil and sauté the onions, carrots and turnips until caramelized.

6

In a Dutch oven, add the rabbit, pearl onions, carrots, turnips and beans and just enough chicken stock to cover. Add the remaining sprigs of Thyme and the Tarragon and cover.

7

Place in oven and braise for 1½ to 2 hours, until the meat falls off the bone.

8

Serve in the pot, family style.