hoodat
Well-known member
For those of you who grow your own herbs here's a great recipe. I made it with a filleted rabbit but you can do it with the bones in also. The reason I filleted the rabbit was so I could make a rabbit stock with the bones and organ meat plus some onions.
Chop a sprig each of fresh rosemary, thyme and sage. Peel and bruise three garlic cloves. Oil a large frying pan or dutch oven with about 1/4 inch olive oil and heat over a medium to low flame. When the oil is hot drop in the herbs and garlic. Cook till the herbs just start to brown. Add rabbit to the hot herbed oil and sprinkle with kosher or sea salt. Brown one side and then turn it to brown the other side. Add 1/4 cup dry white wine or cooking sherry and wait till it almost stops bubbling to concentrate the flavor. Cover the rabbit pieces with chicken stock (in my case I used the rabbit stock)Turn flame down so it is just simmering and cover the pot. Cook for 20 minutes, then turn the rabbit and cook for another twenty minutes. If you want to use the juice for a sauce over the rabbit leave off the cover and simmer till it is reduced to the thickness you want. I used the juice over a bowl of brown rice and it complimented the rabbit very well. You could try a crusty bread instead if you prefer.
Chop a sprig each of fresh rosemary, thyme and sage. Peel and bruise three garlic cloves. Oil a large frying pan or dutch oven with about 1/4 inch olive oil and heat over a medium to low flame. When the oil is hot drop in the herbs and garlic. Cook till the herbs just start to brown. Add rabbit to the hot herbed oil and sprinkle with kosher or sea salt. Brown one side and then turn it to brown the other side. Add 1/4 cup dry white wine or cooking sherry and wait till it almost stops bubbling to concentrate the flavor. Cover the rabbit pieces with chicken stock (in my case I used the rabbit stock)Turn flame down so it is just simmering and cover the pot. Cook for 20 minutes, then turn the rabbit and cook for another twenty minutes. If you want to use the juice for a sauce over the rabbit leave off the cover and simmer till it is reduced to the thickness you want. I used the juice over a bowl of brown rice and it complimented the rabbit very well. You could try a crusty bread instead if you prefer.