Entree: Luxembourg – Southern Culinary Region – Huesenziwwi (Slow-braised rabbit in white wine with onions and bacon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 1 whole rabbit, cut into 6–8 pieces, approx. 2.5 lb (1,134 g)
- 4 oz (115 g) smoked bacon or pancetta, cut into 1/2 in (1 cm) lardons
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large onions, sliced — about 2 cups (320 g)
- 2 cloves (6 g) garlic, minced
- 2 tbsp (16 g) all-purpose flour for dredging the rabbit pieces
- 1 cup (240 ml) dry white wine (preferably a dry Alsace or Moselle style)
- 1 cup (240 ml) chicken or veal stock
- 1 tbsp (15 ml) white wine vinegar
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 1 lb (450 g) small waxy potatoes, boiled, for serving
- Chopped fresh parsley for garnish

Instructions

1. Pat the rabbit pieces dry, season with salt and pepper, and lightly dredge in the 2 tbsp (16 g) flour, shaking off excess.
2. In a large heavy skillet or Dutch oven over medium heat, render the bacon lardons until golden and crisp; remove with a slotted spoon and set aside, leaving the fat in the pan.
3. Add the 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter to the pan; when hot, brown the rabbit pieces in batches until golden on all sides, about 3–4 minutes per side. Remove and set aside with the bacon.
4. Add the sliced onions to the same pan and sauté over medium heat until soft and beginning to caramelize, about 8–10 minutes; add minced garlic for the last minute.
5. Return the rabbit and bacon to the pan, deglaze with 1 cup (240 ml) white wine, scraping up browned bits. Add 1 cup (240 ml) stock, 1 tbsp (15 ml) white wine vinegar, bay leaves, and thyme. Bring to a gentle simmer.
6. Cover partially and braise on low heat or in a 325°F (160°C) oven for 50–70 minutes, until the rabbit is tender and the sauce has reduced and concentrated. Adjust seasoning with salt and pepper.
7. Remove bay leaves and thyme sprigs. If a thicker sauce is desired, lift the rabbit out and reduce the sauce over medium-high heat briefly before returning the meat.
8. Serve the Huesenziwwi with boiled potatoes and sprinkle with chopped parsley.