26 Summer Braised Rabbit Tom Woteki, Aug 2003 Summer Braised Rabbit Braised dishes are usually thought of as fall or winter dishes. But this dish works well in the warmer weather simply because it is made with rabbit. Additionally, the colorful summer vegetables provide great visual appeal. I cook the vegetables in 2 batches to preserve the color of the tomatoes and crunchiness of the squash. This dish goes very well with an Oregon Pinot Noir. Some of my favorite producers are Cristom, Domaine Serene and Lemelson. Serves 6 Obtain: 2 rabbits cut up 1 head fennel, medium dice 2 medium carrots, medium dice 1 medium onion, medium dice 2 cloves garlic, diced 2 T diced pancetta, diced 2 large springs tarragon 4 sprigs thyme 2 bay leaves Salt to taste Peppercorns 2 beefsteak tomatoes, peeled, seeded and roughly chopped 4 yellow zucchini*, medium dice (about 1/4 inch pieces) EVOO as needed White wine and chicken broth for braising (about 2 cups total) A Dutch oven large enough to hold all the rabbit. This dish uses only this one pan. *You can substitute green zucchini of course. The yellow provides wonderful color to the final dish. Proceed: 1. Preheat your oven to 325º. 2. Coat the pan with a film of oil and sauté the pancetta until it begins to brown. 3. Salt and pepper the rabbit. Brown in batches with the pancetta over high heat. Remove and reserve. 4. Add the fennel, onion and carrot to the pan. Sauté over medium high heat until the vegetables are soft. Add the garlic and cook a few minutes more. 5. Return the rabbit to the pan distributing it evenly over the vegetables.  Add the thyme, tarragon, bay leaves and a few peppercorns. 6. Add enough wine-stock mixture to about half way up the rabbit. 7. Cover the pan and braise in your oven for 1-1/2 to 2 hours until the rabbit starts to fall off the bone. After 1 hour of cooking, turn the rabbit in the pan and make sure that the stock is not evaporating too quickly. Return to the oven to complete the braise. 8. Remove the pan from the oven. You can prepare ahead up to this step. 9. Add the tomatoes and zucchini and cook gently until the squash is just tender. Add more stock if desired to thin the vegetable mixture. 10. Return the rabbit and reheat. 11. Serve immediately. Like all braised dishes, this one is wonderful reheated the next day.