Pan-roasted rabbit with fresh herbs
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Pan-roasted rabbit with fresh herbs
  Rabbit    Herbs    Game    New York  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18971. Report a problem with this recipe.
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      Title: Pan-roasted rabbit with fresh herbs
 Categories: Main dish, Game, Masterchefs, New york, 1fa
      Yield: 4 Servings
      1 ea Rabbit (3 to 4 pounds)

    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 ts 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
           Roast Beef Puree **
           Spinach ***
           Beet Greens ***
       ** See recipes for Brown Chicken Stock and Roast Beef Puree.
       *** 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
       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 Roast Beef Puree, spinach and beet greens.

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Recipe ID 18971 (Apr 03, 2005)

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