Pot-Roasted Rabbit with Herbs & Honey
I ran out of time the other night with a plan to marinade & BBQ a rabbit. So instead I tried out a really quick way to cook it up, pot-roasting. This has the advantage of steaming the rabbit while it roasts, so it doesn't dry up and go tough. It was pretty damn good if I say so myself!
(SERVES 2) Marinading time: 20mins-24hours / Cooking time:25mins
Here's how:
INGREDIENTS:
1 large rabbit, or 2 smaller ones
2 handfuls of chopped herbs (I used marjoram & rosemary)
2 cloves garlic, crushed
1 tbs spoon honey
1 lemon, for zest & juice
Olive Oil
2 glasses of wine (i used 1 red/1 white)
METHOD:
1. Catch your rabbit (old joke...)
2. Joint your rabbit
3. Marinade rabbit pieces in the herbs, crushed garlic, lemon zest & juice, & honey. Season with salt & pepper. Leave this for as long as possible, at least 20mins, preferably overnight.
4. Brown the rabbit pieces in a casserole dish (dutch oven) over a fairly high heat until well browned. Don't worry about the burnt caramel in the pan, it will taste great. This takes 5-10mins.
5. Put the wine in and let it bubble up for a minute, then put the lid on & place in a hot oven (200C) for 10minutes.
6. Take it out of the oven & let the rabbit rest in some silver foil. Meanwhile pop a knob of butter in the pan and stir it into the remaining juices over a low heat. After 5mins, season & serve it all up.
I served it up onto a plateful of baby spinach leaves which I'd tossed with a little tarragon vinaigrette, and let the heat of the rabbit wilt the leaves. I had a handy lump of focacia to soak up all the juices. Don't want to waste any...
Definitely one to repeat!
No pictures I'm afraid as my wife (& her camera) were away. Must get a camera...
Other rabbit recipes to try...
Jamie Oliver's rabbit stew with Tarragon dumplings is still the best rabbit recipe I've ever come across. Amazing! Great warming food for a cold night.
The Eagle pub rabbit with rice is also great. A little rabbit goes a long way with this one.
(SERVES 2) Marinading time: 20mins-24hours / Cooking time:25mins
Here's how:
INGREDIENTS:
1 large rabbit, or 2 smaller ones
2 handfuls of chopped herbs (I used marjoram & rosemary)
2 cloves garlic, crushed
1 tbs spoon honey
1 lemon, for zest & juice
Olive Oil
2 glasses of wine (i used 1 red/1 white)
METHOD:
1. Catch your rabbit (old joke...)
2. Joint your rabbit
3. Marinade rabbit pieces in the herbs, crushed garlic, lemon zest & juice, & honey. Season with salt & pepper. Leave this for as long as possible, at least 20mins, preferably overnight.
4. Brown the rabbit pieces in a casserole dish (dutch oven) over a fairly high heat until well browned. Don't worry about the burnt caramel in the pan, it will taste great. This takes 5-10mins.
5. Put the wine in and let it bubble up for a minute, then put the lid on & place in a hot oven (200C) for 10minutes.
6. Take it out of the oven & let the rabbit rest in some silver foil. Meanwhile pop a knob of butter in the pan and stir it into the remaining juices over a low heat. After 5mins, season & serve it all up.
I served it up onto a plateful of baby spinach leaves which I'd tossed with a little tarragon vinaigrette, and let the heat of the rabbit wilt the leaves. I had a handy lump of focacia to soak up all the juices. Don't want to waste any...
Definitely one to repeat!
No pictures I'm afraid as my wife (& her camera) were away. Must get a camera...
Other rabbit recipes to try...
Jamie Oliver's rabbit stew with Tarragon dumplings is still the best rabbit recipe I've ever come across. Amazing! Great warming food for a cold night.
The Eagle pub rabbit with rice is also great. A little rabbit goes a long way with this one.
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