Rabbit With Apricots In Cabernet Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Rabbit, young
1 cup: Cabernet sauvignon,
1 ounce: Vinegar, red wine
2: Garlic, cloves, unpeeled
Bouquet garni **,
5 ounce: Apricots, dried
Salt, coarse
Pepper, ground
3 tbsp: Oil, peanut
4 tbsp: Butter,
1 cup: Demi-glaze, rabbit
Directions:
Recipe by: Chef: Werner Albrecht, The French Room
** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay
leaf, tied up together in a cheesecloth bag.
Bone the rabbit saddle, legs, and shoulders and cut the meat into
cubes of about 1 ounce each. Marinate the meat in the wine and
vinegar with garlic bouquet garni for 12 hours, covering rabbit with
cheesecloth so it will no dry out.
Soak apricots in cold water for 1 hour, then drain.
Drain rabbit, reserving marinade and garniture. Dry rabbit well and
seas with salt and pepper.
In a heavy casserole, heat the oil and 2 tablespoons of butter. Add
the rabbit and brown on all sides (approximately 20 minutes until
meat gray).
Add garlic, bouquet garni, reserved marinade, apricots, and rabbit
demi-glace. Cut a circle of wax paper, butter it lightly, and place
it over the rabbit. Cover the casserole and simmer for 20 - 30
minutes.
Remove bouquet garni and discard.
Retrieve cloves of garlic and remove the peel. Mash garlic into a
paste the remaining butter.
Remove the rabbit and apricots from the sauce, set aside and keep
warm. the garlic paste into the sauce a little at a time.
Arrange rabbit and apricots on a serving plate and cover with sauce.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner
Albrecht, The French Room - Four Seasons Clift Hotel, San Francisco,
CA
Source from luhu.jp
** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay
leaf, tied up together in a cheesecloth bag.
Bone the rabbit saddle, legs, and shoulders and cut the meat into
cubes of about 1 ounce each. Marinate the meat in the wine and
vinegar with garlic bouquet garni for 12 hours, covering rabbit with
cheesecloth so it will no dry out.
Soak apricots in cold water for 1 hour, then drain.
Drain rabbit, reserving marinade and garniture. Dry rabbit well and
seas with salt and pepper.
In a heavy casserole, heat the oil and 2 tablespoons of butter. Add
the rabbit and brown on all sides (approximately 20 minutes until
meat gray).
Add garlic, bouquet garni, reserved marinade, apricots, and rabbit
demi-glace. Cut a circle of wax paper, butter it lightly, and place
it over the rabbit. Cover the casserole and simmer for 20 - 30
minutes.
Remove bouquet garni and discard.
Retrieve cloves of garlic and remove the peel. Mash garlic into a
paste the remaining butter.
Remove the rabbit and apricots from the sauce, set aside and keep
warm. the garlic paste into the sauce a little at a time.
Arrange rabbit and apricots on a serving plate and cover with sauce.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner
Albrecht, The French Room - Four Seasons Clift Hotel, San Francisco,
CA
Source from luhu.jp