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Recipe: Pan Roasted Rabbit With Fresh Herbs
Similar Categories: Pan, Roasted, Rabbit, Fresh, Herbs
PAN-ROASTED RABBIT WITH FRESH HERBS
1 ea Rabbit (3 to 4 pounds)
MARINADE:
1/3 c Brandy
1/4 c Wine, red, dry
2 tb Oil, olive, extra-virgin
4 ea Garlic, cloves, crushed
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
3 ea Savory, winter, sprigs OR
1/2 ts Savory, dried
2 ea Rosemary, sprigs OR
1/4 ts Rosemary, dried
2 ea Marjoram, sprigs OR
1/4 ts Marjoram, dried
1 t Oregano, fresh OR
1/2 ts Oregano, dried
5 ea Bay, leaves, crumbled
3 tb Juniper, berries, crushed
1/2 c Oil, olive, extra-virgin
Salt (to taste)
Pepper (to taste)
1 c Wine, white, dry
2 c Stock, chicken, dark
8 ea Garlic, cloves, peeled
1 tb Oil, olive, extra-virgin
3/4 ts Arrowroot OR
3/4 ts Cornstarch
1 tb Water, cold
1 1/2 tb Brandy
Spinach **
Beet Greens
** Blanch 1 1/2 pounds of fresh spinach, stems removed, and
reserved greens from 4 beets. Drain, rinse under cold water and
squeeze out all of the liquid. Toss the greens in a skillet over
medium-high beat with 2 tablespoons of butter and until heated
through. Season with salt.
To Marinate:
You can do this yourself, or you can ask your butcher to cut up your
rabbit as follows: forelegs left whole, hind legs cut into 3 pieces
each (lower joint; thigh cut diagonally into 2 pieces), rib section
cut into 3 pieces, loin cut into 3 pieces, neck left whole. At least
2 days before serving, place the rabbit in a shallow glass or enamel
pan and add marinade ingredients. Turn rabbit pieces over to coat.
Marinate, covered, in refrigerator, turning occasionally.
Preheat you oven to 325 F. Remove the rabbit from the marinade. In a
heavy large skillet, heat about 1/4 cup of olive oil over medium-high
heat. Add half of the rabbit pieces and sprinkle with salt and
pepper.
Saute, turning pieces once, until golden brown, about 5 minutes.
Transfer to oven-proof casserole. Discard fat from skillet and add
1/2 cup of white wine, scraping up all of the browned bits in the
pan. Boil for 2 minutes and add the liquids out of the skillet to
the casserole. Repeat the procedure, browning the remaining rabbit,
deglazing and adding rabbit and liquid to the casserole.
Bring the brown chicken stock to a boil; skim, if necessary, and pour
it into the casserole (liquid should not quite cover meat). Place the
casserole, partially covered, in the lower third of the oven. After
50 minutes, check the forelegs, racks and loins. If they are tender,
remove them. Continue cooking until all of the remaining pieces are
tender, 1 to 1 1/2 hours total cooking time (timing can vary
depending on size and tenderness of the rabbit). Transfer to serving
plates and keep warm.
Meanwhile, blanch the garlic in boiling salted water for 30 seconds;
drain. Blanch again for 30 seconds, drain. Place in a small skillet
with 1 tablespoon of olive oil and saute over high heat for 1 minute.
Place the skillet in the oven until the garlic is golden, 25 to 30
minutes. Cut each clove into 3 or 4 pieces; set aside.
When the rabbit is tender, place the skillet with cooking liquid over
high heat and boil until reduced by half, about 15 minutes. Skim all
of the fat from the surface. In a small cup, stir together the
arrowroot and water; whisk the mixture into the reduced cooking
liquid and return to a boil. Add brandy, adjust seasonings with salt
and pepper, and skim again if necessary. Stir in the reserved garlic
pieces, and pour over the rabbit.
Serve your rabbit with spinach and beet greens.
1 ea Rabbit (3 to 4 pounds)
MARINADE:
1/3 c Brandy
1/4 c Wine, red, dry
2 tb Oil, olive, extra-virgin
4 ea Garlic, cloves, crushed
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
3 ea Savory, winter, sprigs OR
1/2 ts Savory, dried
2 ea Rosemary, sprigs OR
1/4 ts Rosemary, dried
2 ea Marjoram, sprigs OR
1/4 ts Marjoram, dried
1 t Oregano, fresh OR
1/2 ts Oregano, dried
5 ea Bay, leaves, crumbled
3 tb Juniper, berries, crushed
1/2 c Oil, olive, extra-virgin
Salt (to taste)
Pepper (to taste)
1 c Wine, white, dry
2 c Stock, chicken, dark
8 ea Garlic, cloves, peeled
1 tb Oil, olive, extra-virgin
3/4 ts Arrowroot OR
3/4 ts Cornstarch
1 tb Water, cold
1 1/2 tb Brandy
Spinach **
Beet Greens
** Blanch 1 1/2 pounds of fresh spinach, stems removed, and
reserved greens from 4 beets. Drain, rinse under cold water and
squeeze out all of the liquid. Toss the greens in a skillet over
medium-high beat with 2 tablespoons of butter and until heated
through. Season with salt.
To Marinate:
You can do this yourself, or you can ask your butcher to cut up your
rabbit as follows: forelegs left whole, hind legs cut into 3 pieces
each (lower joint; thigh cut diagonally into 2 pieces), rib section
cut into 3 pieces, loin cut into 3 pieces, neck left whole. At least
2 days before serving, place the rabbit in a shallow glass or enamel
pan and add marinade ingredients. Turn rabbit pieces over to coat.
Marinate, covered, in refrigerator, turning occasionally.
Preheat you oven to 325 F. Remove the rabbit from the marinade. In a
heavy large skillet, heat about 1/4 cup of olive oil over medium-high
heat. Add half of the rabbit pieces and sprinkle with salt and
pepper.
Saute, turning pieces once, until golden brown, about 5 minutes.
Transfer to oven-proof casserole. Discard fat from skillet and add
1/2 cup of white wine, scraping up all of the browned bits in the
pan. Boil for 2 minutes and add the liquids out of the skillet to
the casserole. Repeat the procedure, browning the remaining rabbit,
deglazing and adding rabbit and liquid to the casserole.
Bring the brown chicken stock to a boil; skim, if necessary, and pour
it into the casserole (liquid should not quite cover meat). Place the
casserole, partially covered, in the lower third of the oven. After
50 minutes, check the forelegs, racks and loins. If they are tender,
remove them. Continue cooking until all of the remaining pieces are
tender, 1 to 1 1/2 hours total cooking time (timing can vary
depending on size and tenderness of the rabbit). Transfer to serving
plates and keep warm.
Meanwhile, blanch the garlic in boiling salted water for 30 seconds;
drain. Blanch again for 30 seconds, drain. Place in a small skillet
with 1 tablespoon of olive oil and saute over high heat for 1 minute.
Place the skillet in the oven until the garlic is golden, 25 to 30
minutes. Cut each clove into 3 or 4 pieces; set aside.
When the rabbit is tender, place the skillet with cooking liquid over
high heat and boil until reduced by half, about 15 minutes. Skim all
of the fat from the surface. In a small cup, stir together the
arrowroot and water; whisk the mixture into the reduced cooking
liquid and return to a boil. Add brandy, adjust seasonings with salt
and pepper, and skim again if necessary. Stir in the reserved garlic
pieces, and pour over the rabbit.
Serve your rabbit with spinach and beet greens.
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