I looked at many rabbit recipes last week tying to decide how I was going to Buggsy up form dinner party. I had pretty much decided on Tony's suggested recipe but in the end the chef in me took over and I decided to create my own recipe. It turned out terrific and was a great hit at the party. For those of you who have never had rabbit it's much akin to the flavor of turkey. If you like turkey, you'll love rabbit! It's very lean.... no fat at all on or in the meat so cooking till tender it in a liquid will keep it moist and succulent. The meat is very rich, dense and filling and a 2 1/2 pound dressed out rabbit can feed 4 people comfortably. As you can imagine the hind quarter has the large thigh and drumstick on either side. The front quarters a bit less meaty but still a good portion. What will surprise you is the back strap, very meaty and delicious. I served the meal with turnip a' gratin and broccoli with sweet lemon sauce...delish! Here's the recipe....enjoy
Braised Rabbit Merlot (feeds 6)
2 two pound dressed out Rabbits
Ground sea salt
Ground coarse pepper
Ground cumin
Garlic powder
6 large garlic cloves peeled and crushed
15 fresh mint leaves, chopped
Handful of fresh parsley, chopped
10 basil leaves, chopped
One 750ml bottle of Merlot wine
2 large onions sliced
1/4 cup olive oil
Directions
1- Preheat the oven to 350 degrees
2- Lay out the rabbits and cut them in half separating the front half from the back half. Now flatten out the hind quarter and cut it half separating the thighs and drums. Repeat on the front quarters.
3- Heat the oil over medium high heat in a dutch oven on the stove top.
4- VERY generously season all sides of the rabbit with all of your dry seasonings.
5- Place as many pieces as will comfortably lay flat in your dutch oven and brown all sides, once browned remove and repeat until all pieces are well braised.
6- Toss in all the onion and stir around to loosen the bits on the bottom.
7- Pour in 1/4 cup of Merlot to deglaze the bottom, stir the onions once again until the bottom of the pot is entirely deglazed.
8- Pull the pot from the heat and remove the onions.
9- Place all the rabbit pieces in the pot and cover with onion
10- Pour the entire bottle of Merlot into the pot and put it back onto the heat...raise the heat to high and cover.
11- As soon as the pot starts to boil remove it from the stove top and place it in the oven covered.
12- Cook your rabbit for 3 hours then remove from the oven to rest for another 30 minutes covered.
13- Using a ladle baste the rabbit with the gravy prior to serving.
Turnip A' Gratin
Ingredients
2 large turnips peeled and sliced very thin ( I use a mandolin slicer)
2 cups FTS Rich and Creamy Alfredo sauce or one jar Alfredo sauce
2 cups shredded cheddar cheese (medium)
1/4 cup of melted butter.
Directions
1- Heat the Alfredo sauce over medium heat and melt the cheddar cheese into the sauce...remove from heat
2- Pour the melted butter into to the bottom of a small baking dish
3- layer enough turnip slices to cover the bottom of the baking dish
4- Lightly cover the slices with sauce and place in another layer of turnip
5- Once again cover the slices with sauce, repeat until all the slices are in place and covered with sauce
6- Bake at 350 degrees for 35-45 minutes or until fork tender.
