garnetmoth
Well-known member
I kinda feel like this is cheating- we tried it once and it was great, so just added a sauce this time:
2 slightly past fryer age rabbits
1/2 lb of good locally raised bacon
2 small cans water chestnuts
minced onion (pearl or shallot probably work best)
4 chopped sage leaves
1 TBSP flour
1/2 cup Pinot Noir or other not-too-oakey wine
good pinch of sea salt
Put rabbits on roasting rack, stuff with water chestnuts, and drape with bacon- roast at 350 for (yikes, he was cooking, I missed how long it took! under 2 h) until the back leg meat juices run clear when pricked, and bacon is crisp.
While the rabbit is resting, pour off some drippings (you can wait until the bacon grease starts to set and skim it off, but the sauce turned out OK even if he didnt "roux" it), and cook shallots (we could only find pearl onions) and flour until raw flour taste is gone, then add more juices, a few leaves minced fresh (or less dried) sage, salt to taste, and more of the juices to make enough sauce.
We thought the Pinot was a nice flavor but it made the sauce a lil purple... will play around with this and continue refining!
the front leg meat was a little tough, but they got thrown into the stock pot with the ribs, and after a simmer was nice and soft and very tasty in rabbit n dumplins later in the week!
2 slightly past fryer age rabbits
1/2 lb of good locally raised bacon
2 small cans water chestnuts
minced onion (pearl or shallot probably work best)
4 chopped sage leaves
1 TBSP flour
1/2 cup Pinot Noir or other not-too-oakey wine
good pinch of sea salt
Put rabbits on roasting rack, stuff with water chestnuts, and drape with bacon- roast at 350 for (yikes, he was cooking, I missed how long it took! under 2 h) until the back leg meat juices run clear when pricked, and bacon is crisp.
While the rabbit is resting, pour off some drippings (you can wait until the bacon grease starts to set and skim it off, but the sauce turned out OK even if he didnt "roux" it), and cook shallots (we could only find pearl onions) and flour until raw flour taste is gone, then add more juices, a few leaves minced fresh (or less dried) sage, salt to taste, and more of the juices to make enough sauce.
We thought the Pinot was a nice flavor but it made the sauce a lil purple... will play around with this and continue refining!
the front leg meat was a little tough, but they got thrown into the stock pot with the ribs, and after a simmer was nice and soft and very tasty in rabbit n dumplins later in the week!