Balsamic-Braised Rabbit Thighs with Prune and Armagnac Reduction

How to Make Balsamic-Braised Rabbit Thighs with Prune and Armagnac Reduction

Total time: 1 h 35 min · Yields 4 servings

1. 1

   Sear the Rabbit

   Pat the rabbit thighs dry and season generously with salt and pepper. In a large heavy-bottomed Dutch oven, melt 1 tablespoon of butter over medium-high heat. Sear the rabbit until golden brown on all sides (about 8 minutes). Remove the meat and set aside.

2. 2

   Develop the Flavor Base

   In the same pot, add the diced pancetta. Sauté until the fat renders and the pancetta is crisp. Add the halved shallots and cook for 3-4 minutes until they begin to caramelize at the edges. Stir in the smashed garlic for the final minute.

3. 3

   Deglaze with Armagnac

   Carefully pour in the Armagnac, scraping the bottom of the pot with a wooden spoon to release the brown bits (fond). Allow the alcohol to reduce by half. Add the balsamic vinegar and let it bubble for 2 minutes.

4. 4

   The Slow Braise

   Return the rabbit to the pot. Add the stock, thyme, bay leaf, and prunes. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 50-60 minutes, or until the rabbit is tender and pulls away easily from the bone.

5. 5

   Finish the Sauce

   Transfer the rabbit and prunes to a warm platter. Increase the heat to high and boil the braising liquid for 5-7 minutes until it reduces to a thick, glossy glaze. Whisk in the remaining tablespoon of butter for shine. Discard the herbs and pour the sauce over the rabbit.