I came back from my shopping trip all “Frenchified”, ready to make something simple, fresh and delicious. Rabbit sounded good to me and I also had fava beans. Fava bean preparation is a little more fiddly or labor intensive than I like, but it always seems worth it.
I really am craving fresh bean/pea anything and favas are packed with flavor!
Rable of rabbit is the saddle portion and is usually sold with the kidneys attached so as not to disappoint the offal eating French public. I like them too
I browned the rabbit, leaving the kidneys attached and made a braising liquid with lardon, onions, garlic, carrots, celeriac, chicken broth and white wine. If you are squeamish, use chicken thighs. In fact, I might do that another time but this was delicious.
Rabbit Saddle with Fava Beans
2 lbs of fresh fava bean pods
4-6 pieces of rabbit saddle
Salt and pepper
1 1/2 tbsp olive oil
1/4 cup lardon, diced
2 small onions, quartered
3 large garlic cloves, sliced
2 carrots, halved vertically, then sliced
1 1/2 cup celeriac, cubed
1 cup chicken broth
1 bouquet garni
1/4 cup white wine
Remove the beans from the pods, then remove the hulls and set aside. http://www.thekitchn.com/how-to-pick-clean-and-prepare-84710
Season the rabbit with salt and pepper, then brown in the olive oil. Remove from the pan and set aside.
Add the lardon to the pan and cook until it just begins to brown. Add the onions and garlic then cook for 3 minutes. Add the carrots and celeriac then cook for another 3 minutes. Add the chicken broth and bouquet garni, then boil for 5 minutes.
Place the vegetable mixture in the bottom of a casserole, put the rabbit on top, then pour the wine over all. Cover and cook in a 400 F oven for 50 minutes. Stir in the fava beans and return to the oven for about 10 minutes. Serve with country bread slices and butter.
Beverage suggestion: Hard cider