By Cat, Feb 2011 (Photo, right, courtesy of N. and B. Shelt)
A friend just gave me a whole skinned and cleaned rabbit. I’ve cooked rabbit before, when I lived in Portland, and have a couple great French recipes that I’ve used. Unfortunately, that cookbook is packed away in my storage unit. Now I’m searching the web for recipes that interest me. Of course, I could just use a chicken recipe as both are very similar. But I want to try something different.
So I divided my rabbit into two halves; made one half using the Rabbit Braised in Wine recipe, and the other half for this recipe.
This recipe is adapted from Rabbit Hunting Online (1). I recommend brining the rabbit 6 hours; the original recipe marinates the rabbit overnight, but perhaps there’s a way to do both at the same time? Excepting the time to brine and marinate, this recipe is quick and easy. Serves 4.
Ingredients & Equipment:
NOTE: text in red indicates changes made per testing
- 1 rabbit (preferably brined about 6 hours), cut into serving pieces (2 pounds)
- Unrefined sea salt (if you don’t brine the rabbit), and freshly-ground black pepper
- 1 whole lemon
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary (or ½ tsp dried)
- ¼ cup dry white wine
- ½ cup rabbit or chicken stock (optional)
- 9″ x 13″ baking dish, or dish large enough that pieces can be arranged in 1 layer
- Cut up rabbit to use legs and loins. Brine 6 – 12 hours. Remove from brine, rinse well and pat dry. Season with black pepper.
- Grate rind from lemon, then squeeze its juice into baking dish, adding the zest and olive oil. Mince garlic and add to dish along with rosemary.
- Add rabbit, turning pieces to coat all sides. Cover and refrigerate several hours or overnight, turning occasionally.
- Preheat oven to
400°300°F. Add wine and stock, and bake rabbit for about 2545 – 60 minutes or longer, turning frequently and basting with pan juices until tender and the juices run clear when you pierce the meat with a fork.
- If desired, broil meat for a few minutes to achieve a light brown color.
2/7/11: Used half of the rabbit pieces without brining (other half used to test Rabbit Braised in Wine. The marinade is delicious with the rabbit, but the meat was a bit dry. I did add ¼ cup dry white wine to pan before baking, but it wasn’t enough, so I recommend adding rabbit or chicken stock with the wine, after marinating. Definitely should be brined first, and bake at a lower temperature for longer time; perhaps 300°F for at least 45 minutes. And perhaps add some stock with the wine.
- Rabbit Hunting Online (rabbithuntingonline.com/recipes/tuscan_style_rabbit_recipe.htm)