Pinot Noir-Braised Rabbit and Dried Fruit Pressure Cooker Recipe

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Recipe Category: Fruit

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Pinot Noir-Braised Rabbit And Dried Fruit Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 14 minutes at HIGH pressure

  • 1 cup pitted large prunes, cut in half
  • ½ cup mixed golden raisins and tart cherries
  • 2½ cups Pinot Noir
  • 1 (2½- to 3½-pound) rabbit, cut into 6 or 8 pieces
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large shallots, finely chopped
  • 2 (4- x 1-inch) strips orange zest
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • ½ cup chicken broth
  • 3 tablespoons red wine vinegar
  • 12 ounces whole-grain ribbon pasta like pappardelle, tagliatelle, or fettuccine

RABBIT

Method

  1. Place the dried fruit in a small bowl or glass and add 1 cup of the wine
  2. Let soak for at least 1 hour or overnight, until the fruit has soaked up the wine
  3. Sprinkle the rabbit on all sides with the salt and pepper
  4. In a 5- to 7-quart pressure cooker over medium-high heat, heat the oil, then add the rabbit and cook until very light golden brown, about 3 minutes
  5. Turn the pieces and cook the other side for 1 to 2 minutes
  6. Add the shallots, reduce the heat to medium, and cook for about 30 seconds, stirring a few times, until fragrant
  7. Stir in the zest, herbs, remaining 1 cup wine, the broth, vinegar, and soaked dried fruit; heat to a rapid simmer
  8. Return the rabbit pieces and any accumulated juice to the pot, nestling them into the sauce
  9. Close and lock the lid
  10. Set the burner heat to high
  11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  12. Set a timer to cook for 14 minutes
  13. While the rabbit cooks, bring a large pot of salted water to a boil
  14. Remove the pressure cooker from the heat; let stand for 10 minutes
  15. Open the cooker with the Quick Release method
  16. Be careful of the steam as you remove the lid
  17. Discard the zest and bay leaf
  18. Taste for salt
  19. Transfer the rabbit pieces with a slotted spoon to a platter and tent with aluminum foil
  20. Add the pasta to the boiling water and cook to al dente
  21. Bring the sauce to a boil and reduce by a third
  22. Pour the sauce over the rabbit
  23. Portion the pasta and top with the rabbit and sauce

Full List of Fruit Recipes
Full List of Rabbit Recipes

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