Category: Rabbit

Pernod Braised Rabbit

Serves 4

1 rabbit, cut into 6 pieces
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
6 cloves of garlic, whole, slightly smashed with a knife
2 large bulbs of fennel, green stalks removed, cut into eight wedges (fattest part of wedge needs to be at least ½”)
2 sprigs of rosemary
¾ cup Pernod, or another anise-flavored liquor
4 cups of chicken or rabbit stock
1/2 cup kalamata or Nicoise olives, pits removed (optional)
1 tbsp butter

1. Place the rabbit pieces in a mixing bowl or lay out on a small platter. Season the rabbit with salt and pepper. Heat olive oil on medium-high in a cast-iron skillet, heavy bottomed pan or large pot. When the oil is hot add the seasoned rabbit pieces.

2. Brown the rabbit on all the sides. It should take about 10 minutes. You might have to work in batches, browning rabbit pieces and setting them aside. In the same pan place fennel wedges, brown on one side then flip, add garlic and rosemary. If your pan is smoking, lower the heat slightly or add more oil. After getting a nice color on both sides of fennel wedges and garlic add the Pernod. Once Pernod is halfway evaporated add stock.

3. Submerge rabbit pieces and let pot come to a simmer. Cover and let simmer for 20 minutes, check the rabbit by poking through with a thermometer or wooden skewer if you get no resistance, the rabbit is ready. This could take up to 60 minutes.

4. Remove rabbit and fennel wedges from pot then filter the garlic and rosemary out of the liquid. Add the filtered liquid back to the same pot. Turn heat up to medium-high and reduce liquid by half.

5. Put rabbit pieces and fennel in the same pot or pan with the reduced sauce. Coat the rabbit with the sauce, cover, and simmer for an additional 10 minutes. When hot remove the rabbit and fennel from the pan and check the seasoning once more. Whisk butter into sauce.

6. Pour the sauce over the rabbit and fennel pieces.

Rustic Oven Roasted Rabbit

Serves 6

1 whole rabbit, rinsed and dry
1 sweet potato, skin cleaned
2 large carrots, peeled and stem removed
1 large turnip, peeled and stem removed
3 stalks of celery
2 large parsnips, peeled and stem removed
1 large onion, stem removed
2 tsp dried Herbes de Provence
1 tsp garlic salt
2 tbsp olive oil
2 tsp white wine vinegar
½ cup room temperature butter
2 garlic cloves, peeled and finely chopped
1 tbsp chopped fresh rosemary
Kosher salt and freshly ground pepper for seasoning rabbit
½ cup chicken stock or rabbit stock, plus more if needed

1. Preheat oven to 325°F. Rinse rabbit under cold running water and pat dry, being sure to remove all excess moisture. Place rabbit aside to it can continue to air dry.

2. Cut all vegetables into a large dice and let the onion slivers fall apart. Put all vegetables in a large bowl. Add the Herbes de Provence and garlic salt. Toss the vegetables so the spices they are evenly coated. Next mix in olive oil and vinegar, make sure to mix well.

3. Grease the bottom of a roasting pan with butter and place vegetables inside. Arrange the vegetables evenly in one layer as a bed to rest the rabbit on top of.

4. Mix together butter, garlic and rosemary. Spread butter mixture generously all over rabbit. Place the rabbit on top of the vegetables with belly facing down. Drizzle the chicken stock over the vegetables.

5. Make sure the oven racks are adjusted so the rabbit can roast in the middle of the oven. Cover with foil so moisture and steam stay inside. Rabbit is leaner than chicken so it can dry out. Roast rabbit for 90 minutes or until a thermometer penetrating the thickest part of the hind legs reads 160°F. Make sure to baste the rabbit every 20 minutes to prevent drying. If the bottom of the pan looks dry, add more stock. When the rabbit is cooked through or nearly cooked through remove foil and turn heat up to 425 °F. Let cook for 10-15 more minutes or until golden brown.

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