Saturday, August 4, 2012

Oven-Roasted Rabbit with Herbs

Oven-Roasted Rabbit with Herbs
This foolproof recipe requires a fresh rabbit and decent windowsill herb garden. Serve the roasted rabbit over boiled rice, pasta or polenta and enjoy with a light red, such as Côtes-du-Rhone Villages, Buzet or Beaujolais


1 whole rabbit meat, about 1.2 kilogram, cut into 6 to 8 pieces and blotted dry, or 4 rabbit hind legs, blotted dry all-purpose flour, for dredging
2 1/2 to 3 tablespoons of olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 1/2 tablespoons garlic, crushed
1 cup water
1/2 cup apple juice
1/4 cup fresh herbs, chopped (choose from rosemary, thyme, sage, oregano, savory, chives, cervil.


Preheat oven to 350 degrees F. Heat a large heavy skillet over high heat.

Lightly dust rabbit with flour, patting to remove excess. Season with salt and pepper. Add olive oil to hot skillet and sear rabbit on all sides until golden brown, about 4 minutes on each side. Do this in batches if the pieces are crowded. Remove meat and set aside.

Add onion, carrot, celery and garlic and sauté until lightly colored, 4 minutes, stirring occasionally. Pour in water and demi-glace, stirring up any browned particles. Add herbs and reserved rabbit to pan. Season with salt and pepper. Bring to a gentle boil, then cover and bake for 40 minutes (if using just legs, continue cooking for 20 minutes longer).

Serve sauce, vegetables, and rabbit over boiled rice, pasta, or polenta, if desired.


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