| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 435 | 22g | 7g | 9g |
| sugars | fibre | protein | salt |
| 3g | 2g | 51g | 1.2g |
Why I Love Czech Rabbit on Bay Leaf
Just as I’m a sucker for good old Southern cuisine, my heart holds a special place for global flavors that make their way into my kitchen. That’s exactly how I encountered the Rabbit on Bay Leaf, an enchanting Czech recipe that came to me through my continuous exploration of world cuisines. There’s something about the delicate combination of succulent rabbit, aromatic bay leaves, and the undernotes of wine and thyme that transports me right to the heart of the Czech kitchen. Perhaps it’s the nod to traditional Eastern European fare or perhaps it’s just downright delicious!
A Globally Inspired Kitchen
One of the reasons the Rabbit on Bay Leaf warms my food-loving heart is my overall fascination with the culinary magic that each corner of the world harbors. While my culinary journey began in Charleston, where Sunday family dinners boasted comfort food like biscuits and fried chicken, I’ve been fortunate to expand my horizons far beyond. The truth is there’s something incredibly liberating about stepping out of your comfort zone—I’ve found the same holds true in the kitchen. Just as I love adventurously riding coastal waves or soaking in a good film, I enjoy the thrill of trying a new dish, such as a well-executed Rabbit on Bay Leaf.
The Magic of Bay Leaves
Delving into a Czech traditional recipe really opens up a world of incredible flavors and techniques that are starkly different yet hauntingly familiar to my seafaring Southern family heritage. Take the humble bay leaf, for example, a pivotal ingredient that paints strokes of subtle, herbal and slightly floral flavor- very akin to what I would use in my own Southern kitchen!
The charm behind the Rabbit on Bay Leaf lies in its subtle artistry. The delicate layers of flavors that the bay leaf, thyme and wine impart are not aggressive, but they’re certainly evocative, similar to the way Chef Marek Fichtner constructs his dishes. Chef Marek, a famous Czech chef, has been a constant inspiration for mastering the art of balancing flavors whilst maintaining the integrity of local ingredients.
The Rabbit on Bay Leaf would pair well with a variety of side dishes such as roasted potatoes, Czech dumplings, or even a simple spring salad. I also find it similar to a range of stewed and slow-cooked Southern dishes like Coq au Vin or Rabbit Jambalaya that incorporates alcohol as a key ingredient to break down and flavor the meat monolith!
Whether you’re a global cuisine enthusiast or someone just starting to expand your culinary boundaries, I encourage you to dust off your cooking pot and try Rabbit on Bay Leaf. It’s an orchestrated symphony of flavors that play so well together, resulting in a wholesome, hearty and globally inspired dish that, I promise, you’ll find yourself falling in love with just as I have.
What You’ll Need
- 3 pounds of rabbit pieces
- 1 tablespoon of salt
- 1.5 teaspoons of black pepper
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1.5 cups of white wine
- 1.5 cups of chicken broth
- 3 bay leaves
- 2 tablespoons of fresh thyme leaves
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
Method
Step One
Season the rabbit pieces with salt and pepper. Ensure that each piece is seasoned evenly.
Step Two
Heat a large pot or deep pan over medium heat. Add the vegetable oil and allow it to heat briefly.
Step Three
Add the seasoned rabbit pieces to the pan. Cook each side of the pieces until browned. This should take approximately 5-7 minutes per side. Remove the rabbit pieces from the pan and set aside.
Step Four
In the same pan, add the chopped onion and minced garlic. Cook until the onion becomes translucent and the garlic is fragrant.
Step Five
Add the white wine to the pan, stirring to deglaze it. Allow the wine to simmer and reduce by half.
Step Six
Return the rabbit pieces to the pan. Add the chicken broth, bay leaves, and fresh thyme leaves. Stir to combine.
Step Seven
Cover the pan and let it simmer on low heat for about 1.5 to 2 hours, or until the rabbit is tender and falls off the bone easily.
Step Eight
In a separate pan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux.
Step Nine
Gradually ladle in the broth from the cooking rabbit, whisking constantly to ensure the roux is fully incorporated. Continue this process until a thick sauce forms.
Step Ten
Pour the sauce back into the pan with the rabbit, stirring to ensure each piece is coated. Cook for an additional 10-15 minutes to allow the flavors to meld together.
Step Eleven
Serve the Rabbit on Bay Leaf hot, garnish with additional fresh thyme leaves if desired.
