Rabbit Two Ways

Contributed by: Chef David Coleman

Rabbit Two Ways

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Rabbit Two Ways – Great Taste Recipes from Chef David Coleman at Michael’s on Naples – Long Beach


Milk braised rabbit
2 whole Rabbits; legs, kidneys and livers – removed and reserved
4 T Canola oil
Salt & Pepper
1 large Onion – peeled and quartered
2 cloves Garlic – crushed
1/2 C Italian moscato – or a sweet white wine
1/2 gal Milk
3 oz Sage – tied

16 oz Carnaroli rice
1 qt Chicken stock, plus 1 1/2 C
I Onion
I clove Garlic
1 C White wine
Salt & Pepper
4 Eggs
1 C Grana cheese
1/4 C Parsley – chopped

For seared rabbit leg
4 Rabbit legs
Orange zest
Salt and pepper
2 T Canola oil
Livers and kidneys
2 heads Escarole – cleaned and cut in half
1/4 C Italian Moscato
1 T Unsalted butter
Pinch Parsley
1/2 Lemon


  1. Heat oven to 300 degrees.
  2. Cut rabbit into 3-4 manageable pieces.
  3. Heat braising pan to just before smoking.
  4. Add oil.
  5. Season rabbits with salt and pepper place in pan, brown lightly on all sides.
  6. Add onion and garlic, wait about 1 minute then deglaze pan with wine.
  7. Reduce wine by 3/4 volume, add milk and sage, and bring to a boil.
  8. Cover with foil, place in oven and cook until meat is falling off the bones about 4 hours.
  9. Cool in liquid.
  10. Strain liquid into separate pan and remove all rabbit meat and discard sage, onions and bones.
  11. Reduce braising liquid on low heat by at least half, skimming off curd.
  12. Stir constantly to not burn milk
  13. Preheat oven to 450 degrees.
  14. Combine all mcr_ingredients for stuffing.
  15. Using 4-inch tart pans with false bottoms, butter and lightly flour the inside.
  16. Fill pans half way with risotto leaving a well in the center and add stuffing.
  17. Cover firmly with rice and place in oven for 8 to 10 minutes until crispy on the outside; the center should be soft and hot through.
  18. Preheat oven 450 degrees.
  19. Debone rabbit leg removing the thighbone and leaving the leg bone attached.
  20. Tenderize the leg meat being careful not to tear meat.
  21. Season with salt, pepper and orange zest.
  22. Roll meat and truss once, leaving leg bone exposed.
  23. In a hot saute pan add oil; sear legs and place in oven.
  24. After about 8 minutes, remove legs from pan and drain oil. Place pan onto flame, add livers and kidneys to pan and quickly sear about 1 minute. Add escarole to pan, saute 1 more minute. Deglaze with 1/4 cup Moscato and reduce by 1/2. Remove from heat.
  25. Add butter, parsley, and squeeze of lemon.
  26. *Michael’s on Naples – Long Beach

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