Fried Rabbit with Sage
Serves 4
This is the home version of DNA chef Derek Dammann's favourite rabbit recipe right now, without the smoking step he adds in the restaurant. The cooking time may seem short, but remember: Rabbit should not be cooked well-done.
3 garlic cloves, peeled
1 teaspoon (5 mL) sea salt
2 teaspoons (10 mL) fennel seeds
8 leaves fresh sage
1 tablespoon (15 mL) extra-virgin olive oil
1 whole rabbit, cut into six pieces
4/5 cup (200 mL) whole milk
1 cup (250 mL) flour
Salt and freshly ground pepper
4 tablespoons (60 mL) sunflower oil 1 lemon, cut into quarters
With a mortar and pestle, crush together the garlic cloves, salt and fennel seeds to make a paste. Rip up the sage leaves and add them to the paste. Add the olive oil and mix everything together.
Place the rabbit pieces in a large bowl, and coat them well with the garlic/sage paste. Pour over the milk, cover and let sit in the refrigerator overnight.
When you're ready to cook, sprinkle the flour over a large plate, and season it generously with salt and pepper. Remove the rabbit pieces from the marinade and roll each in the seasoned flour.
In a large fry pan (preferably cast iron), heat the sunflower oil over high heat. Add the rabbit pieces and fry for 12 to 15 minutes, turning them until they are golden and crisp, and gradually adjusting the heat downward to medium to avoid overbrowning the meat. The saddle pieces should come out first and the back legs should come out last. Place the cooked rabbit on paper towels to absorb the excess fat, and let rest five minutes. Serve hot, with lemon wedges and a sprinkling of sea salt.
Read more: http://www.montrealgazette.com/life/Hop ... z1B6lJOt31
Serves 4
This is the home version of DNA chef Derek Dammann's favourite rabbit recipe right now, without the smoking step he adds in the restaurant. The cooking time may seem short, but remember: Rabbit should not be cooked well-done.
3 garlic cloves, peeled
1 teaspoon (5 mL) sea salt
2 teaspoons (10 mL) fennel seeds
8 leaves fresh sage
1 tablespoon (15 mL) extra-virgin olive oil
1 whole rabbit, cut into six pieces
4/5 cup (200 mL) whole milk
1 cup (250 mL) flour
Salt and freshly ground pepper
4 tablespoons (60 mL) sunflower oil 1 lemon, cut into quarters
With a mortar and pestle, crush together the garlic cloves, salt and fennel seeds to make a paste. Rip up the sage leaves and add them to the paste. Add the olive oil and mix everything together.
Place the rabbit pieces in a large bowl, and coat them well with the garlic/sage paste. Pour over the milk, cover and let sit in the refrigerator overnight.
When you're ready to cook, sprinkle the flour over a large plate, and season it generously with salt and pepper. Remove the rabbit pieces from the marinade and roll each in the seasoned flour.
In a large fry pan (preferably cast iron), heat the sunflower oil over high heat. Add the rabbit pieces and fry for 12 to 15 minutes, turning them until they are golden and crisp, and gradually adjusting the heat downward to medium to avoid overbrowning the meat. The saddle pieces should come out first and the back legs should come out last. Place the cooked rabbit on paper towels to absorb the excess fat, and let rest five minutes. Serve hot, with lemon wedges and a sprinkling of sea salt.
Read more: http://www.montrealgazette.com/life/Hop ... z1B6lJOt31
