Riesling Sauce

2 rabbit forelegs
2 rabbit carcasses
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
4 shallots, thinly sliced
½ celery stalk, chopped
½ medium carrot, peeled and chopped
1 cup Riesling (or 1 cup dry white wine in which you’ve dissolved 1 tablespoon honey)
4 cups Chicken Stock or 8 cups high-quality canned low-sodium chicken broth, reduced to 4 cups

This delicious sauce goes well with fried rabbit.

Season the forelegs and carcasses with salt and pepper. Heat the vegetable oil in a medium sauté pan over medium heat. Sear the carcasses and forelegs. Transfer to a plate.
Add the shallots, celery, and carrots to the pan and cook until they just begin to brown, about 10 minutes. Return the rabbit pieces to the pan. Add the wine and continue cooking until it reduces to a glaze, about 20 minutes.
Add the chicken stock and reduce it until the sauce is thick enough to coat the back of a spoon, to about ¼ cup, about 45 minutes. Remove the sauce from the heat and strain it. Season with salt and pepper to taste. Refrigerate if using it the next day, then reheat before serving; or keep it warm if serving soon.