Pan-roasted Rabbit With Fresh Herbs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Rabbit (3 to 4 pounds) ---- marinade, ---
1/3 cup: Brandy,
1/4 cup: Wine, red, dry
2 tbsp: Oil, olive, extra-virgin
4: Garlic, cloves, crushed
2: Thyme sprigs or,
1/2 tsp: Thyme, dried
3: Savory, winter, sprigs or
1/2 tsp: Savory, dried
2: Rosemary sprigs or,
1/4 tsp: Rosemary, dried
2: Marjoram sprigs or,
1/4 tsp: Marjoram, dried
1 tsp: Oregano, sprigs or
1/2 tsp: Oregano, dried
5: Bay, leaves, crumbled
3 tbsp: Juniper, berries, crushed
1/2 cup: Oil, olive, extra-virgin
Salt, to taste
Pepper, to taste
1 cup: Wine, white, dry
2 cup: Stock, chicken, dark **
8: Garlic, cloves, peeled
1 tbsp: Oil, olive, extra-virgin
3/4 tsp: Arrowroot or,
3/4 tsp: Cornstarch,
1 tbsp: Water, cold
1 1/2 tbsp: Brandy,
Roast beet puree **,
Spinach ***,
Beet greens ***,
Directions:
Recipe by: Chef: Werner Albrecht, The French Room ** Recipe for this
ingredient is elsewhere in this database.
*** 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 tablesp 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, pla
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 oven-proof casserole. Discard fat from skillet and
add 1/2 cup of white w scraping up all of the browned bits in the
pan. Boil for 2 minutes and ad the liquids out of the skillet to the
casserole. Repeat the procedure, browning the remaining rabbit,
deglazing and adding rabbit and liquid to t casserole.
Bring the brown chicken stock to a boil; skim, if necessary, and
pour it the casserole (liquid should not quite cover meat). Place the
casserole, partially covered, in the lower third of the oven. A 50
minutes, check the forelegs, racks and loins. If they are tender,
remo them. Continue cooking until all of the remaining pieces are
tender, 1 to 1/2 hours total cooking time (timing can vary depending
on size and tender 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
minute 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. A 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 Beet Puree, spinach and beet greens.
Source: New Yorks Master Chefs, Bon Appetit Magazine Written by
Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los
Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New
York
Source from luhu.jp
ingredient is elsewhere in this database.
*** 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 tablesp 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, pla
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 oven-proof casserole. Discard fat from skillet and
add 1/2 cup of white w scraping up all of the browned bits in the
pan. Boil for 2 minutes and ad the liquids out of the skillet to the
casserole. Repeat the procedure, browning the remaining rabbit,
deglazing and adding rabbit and liquid to t casserole.
Bring the brown chicken stock to a boil; skim, if necessary, and
pour it the casserole (liquid should not quite cover meat). Place the
casserole, partially covered, in the lower third of the oven. A 50
minutes, check the forelegs, racks and loins. If they are tender,
remo them. Continue cooking until all of the remaining pieces are
tender, 1 to 1/2 hours total cooking time (timing can vary depending
on size and tender 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
minute 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. A 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 Beet Puree, spinach and beet greens.
Source: New Yorks Master Chefs, Bon Appetit Magazine Written by
Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los
Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New
York
Source from luhu.jp