Wednesday, February 9, 2011

Roast Rabbit

Rabbit you say? Yes, rabbit. It's actually very good. I have had what seems, every animal known to man. I won't go into detail, but I will have more what I call varmint recipes in the future. This is a YUMMO Italian dish from Biba. She used to have a show on TV in Sacramento years ago. This one is exceptional because of it's ease. Everything is FRESH!

  • 1 (2-1/2 to 3-lb) rabbit
  • Leaves from 1 sprig fresh rosemary or 1 teaspoon dried rosemary
  • 4 fresh sage leaves or 
  • 1/2 teaspoon subbed sage
  • 2 garlic cloves
  • 10 juniper berries
  • Sea salt and freshly ground pepper to taste
  • 4 to 5 tablespoons GFwhite wine vinegar
  • 1/2 cup olive oil
  1. Cut rabbit into serving pieces or ask the butcher to do so. Wash and dry thoroughly.
  2.  Coarsely chop rosemary, sage and garlic together. Crush juniper berries; add to rosemary mixture.
  3.  Rub rabbit pieces with rosemary-juniper mixture. Season with salt and pepper. 
  4. Put rabbit pieces into a large bowl. Add vinegar and oil. Let stand 3 to 4 hours, turning meat fa few times.
  5.  Place rabbit and marinade in a large heavy casserole. Bring to a boil. Reduce heat and cover casserole. Simmer 40 to 50 minutes, stirring a few times during cooking. Increase heat to medium-high.
  6.  Cook uncovered 10 to 15 minutes or until rabbit is tender and only a few tablespoons of sauce remain. 
  7. Place rabbit on a warm platter. Taste and adjust sauce for seasoning, then spoon over rabbit. Serve immediately. Makes 4 to 6 servings.
Source: Biba Caggiano-Northern Italian Cooking page8

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