Bacon Braised Hare with LeeksFeb 17, 2021Posted by guestchefPrint
This recipe comes from Chef John Livera. He loves hosting dinner parties and using his custom-tiled Vesuvio wood fired oven as the star of the show.
Hare (or rabbit)* is a very mild, tender, lean meat that takes on many of the flavors it is cooked with. It is full of protein, low in fat, and low in cholesterol, making it a very healthy option that really elevates the meal. You can find sustainably raised and harvested rabbits from both small, local farms, co-ops, specialty butchers, and also online. Most people opt for farm-raised rabbits, as wild rabbits can have a stronger, gamier flavor. Rabbits have been raised for food since the 15th century and are considered a common comfort food in France.
Because the meat can become dry, braising rabbit in a flavorful cooking liquid is a fantastic method of preparation. The wood fired oven offers a high, even heat that works well for both the preliminary steps and the final braise, allowing you to make this a true, one-pot meal.
This dish has a decidedly French flavor profile, but is actually quite simple to prepare. We encourage you to give it a try and find out all of the wonderful new kinds of cooking you can do in your wood fired oven beyond just pizza!
- 1 Whole Rabbit - Farm Raised
- 1/2 lb. bacon - Cut into 1 inch strips
- 2 leeks - Cut into 1/2 inch moons, rinsed
- 2 shallots - Sliced thinly
- 1/2 Cup white wine
- 1 Qt. chicken stock
- 2 Tbsp parsley - Minced
- 2 Tbsp unsalted butter
- All Purposed Flour - For dusting
- kosher salt & fresh cracked black pepper - For seasoning
The USDA recommends cooking rabbit to 160⁰ F. You can test the temperature with a probe thermometer inserted into the thickest part.
*Hares and rabbits are actually different species of animal within the same family (Leporidae.) Either can be used for this recipe, though it is much easier (and common) to source farm-raised rabbits than hares. You can also substitute chicken in this recipe if you are less adventurous, as the meat is similar.