Rabbit with Cherries and Brandy
 Click here to print this recipe.
Ingredients Serving Size: 4
• 1 Broadleaf Rabbit, cut up
• 1 cup Bing cherries, pitted and halved
• 1 Tbls. unsalted butter
• 2 shallots, finely chopped
• 1/4 cup all-purpose flour
• 1/2 tsp. coarse salt
• 1/4 tsp. freshly ground black pepper
• 1 Tbls.olive oil
• 1/4 cup brandy
• 1/2 cup reduced-sodium chicken stock
• 1 tsp. chopped fresh rosemary
• 1/4 cup chopped parsley
 
Method
Melt butter in a heavy skillet over medium high heat. Add the shallots and sauté until they turn soft and golden brown. In a shallow dish, combine the flour, salt, and pepper. Dredge the rabbit pieces in the flour mixture. Take the shallots out of the pan and set aside. Add the olive oil to the pan, medium high heat. Wait a minute for the oil to heat up and add rabbit, large pieces first. Sauté the rabbit until golden brown. Add more olive oil if necessary to keep pieces from sticking. Sprinkle cherries and brandy on top of rabbit. Holding pan away from you light brandy with a match. When flame is out add chicken stock and rosemary. Cover and simmer for about 45 minutes. Set aside rabbit and keep warm. Leaving pan over fire add onions and reduce to 3/4 cup. Return rabbit to sauce garnish with parsley and serve.