Stephane Reynaud's Lyonnaise-Style Roasted Rabbit
Serves 6
This recipe, from Rotis (Murdoch Books, 2009) by Stephane Reynaud, calls for a portioned rabbit, which is easy to find in supermarkets. If you can only find one whole, ask your butcher to portion it and save the liver.
I like these sorts of rabbit stews in mid-winter, served with mashed potatoes or on a bed of egg noodles.
1 large rabbit, cut into 6 or 7 serving pieces, with the liver
1/4 cup (50 mL) olive oil 6 onions, peeled and sliced 6 slices smoked streaky bacon, diced
6 tomatoes, cut into wedges 1 sprig rosemary 3 bay leaves
2 cups (500 mL) white wine
Preheat oven to 350 degrees F (180C). Roughly chop the rabbit liver and set aside.
Heat half the olive oil in a flame-proof casserole. Season the rabbit pieces with salt and pepper, then brown them on both sides over high heat in the oil. Remove and set aside.
Add the remaining oil, onion and bacon to the casserole, and cook over medium heat until well caramelized. Return the rabbit to the casserole. Add the tomato, rosemary, bay leaves and liver. Deglaze with wine and season to taste. Cover and roast in the oven for one hour.
Remove the rabbit portions and set aside. Return the casserole to the oven and stew for a further 20 minutes. Return the rabbit portions to the casserole, arranging them on top of the mixture, and cook, covered, for 10 minutes to reheat.
Read more: http://www.montrealgazette.com/life/Hop ... z1B6lT1Cug
Serves 6
This recipe, from Rotis (Murdoch Books, 2009) by Stephane Reynaud, calls for a portioned rabbit, which is easy to find in supermarkets. If you can only find one whole, ask your butcher to portion it and save the liver.
I like these sorts of rabbit stews in mid-winter, served with mashed potatoes or on a bed of egg noodles.
1 large rabbit, cut into 6 or 7 serving pieces, with the liver
1/4 cup (50 mL) olive oil 6 onions, peeled and sliced 6 slices smoked streaky bacon, diced
6 tomatoes, cut into wedges 1 sprig rosemary 3 bay leaves
2 cups (500 mL) white wine
Preheat oven to 350 degrees F (180C). Roughly chop the rabbit liver and set aside.
Heat half the olive oil in a flame-proof casserole. Season the rabbit pieces with salt and pepper, then brown them on both sides over high heat in the oil. Remove and set aside.
Add the remaining oil, onion and bacon to the casserole, and cook over medium heat until well caramelized. Return the rabbit to the casserole. Add the tomato, rosemary, bay leaves and liver. Deglaze with wine and season to taste. Cover and roast in the oven for one hour.
Remove the rabbit portions and set aside. Return the casserole to the oven and stew for a further 20 minutes. Return the rabbit portions to the casserole, arranging them on top of the mixture, and cook, covered, for 10 minutes to reheat.
Read more: http://www.montrealgazette.com/life/Hop ... z1B6lT1Cug
