Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Rabbit (3 to 4 pounds)

--------------------------MARINADE-------------------------------
1/3 c Brandy 3 tb Juniper, berries, crushed
1/4 c Wine, red, dry 1/2 c Oil, olive, extra-virgin
2 tb Oil, olive, extra-virgin Salt (to taste)
4 ea Garlic, cloves, crushed Pepper (to taste)
2 ea Thyme, sprigs OR 1 c Wine, white, dry
1/2 ts Thyme, dried 2 c Stock, chicken, dark **
3 ea Savory, winter, sprigs OR 8 ea Garlic, cloves, peeled
1/2 ts Savory, dried 1 tb Oil, olive, extra-virgin
2 ea Rosemary, sprigs OR 3/4 ts Arrowroot OR
1/4 ts Rosemary, dried 3/4 ts Cornstarch
2 ea Marjoram, sprigs OR 1 tb Water, cold
1/4 ts Marjoram, dried 1 1/2 tb Brandy
1 ts Oregano, fresh OR Roast Beef Puree **
1/2 ts Oregano, dried Spinach ***
5 ea Bay, leaves, crumbled Beet Greens ***

** Recipe for this ingredient is elsewhere in this database.

*** Blanch 1 1/2 pounds of fresh spinach, stems removed, and
reserved greens from 4 beets. Drain, rinse under cold water and
squeeze out all of the liquid. Toss the greens in a skillet over
medium-high beat with 2 tablespoons of butter and until heated
through. Season with salt. To Marinate: ============

You can do this yourself, or you can ask your butcher to cut up
your rabbit as follows: forelegs left whole, hind legs cut into 3
pieces each (lower joint; thigh cut diagonally into 2 pieces), rib
section cut into 3 pieces, loin cut into 3 pieces, neck left whole.
At least 2 days before serving, place the rabbit in a shallow glass
or enamel pan and add marinade ingredients. Turn rabbit pieces over
to coat. Marinate, covered, in refrigerator, turning occasionally.

Preheat you oven to 325 F. Remove the rabbit from the marinade.
In a heavy large skillet, heat about 1/4 cup of olive oil over
medium-high heat. Add half of the rabbit pieces and sprinkle with
salt and pepper. Saute, turning pieces once, until golden brown,
about 5 minutes. Transfer to oven-proof casserole. Discard fat from
skillet and add 1/2 cup of white wine, scraping up all of the browned
bits in the pan. Boil for 2 minutes and add the liquids out of the
skillet to the casserole. Repeat the procedure, browning the
remaining rabbit, deglazing and adding rabbit and liquid to the
casserole.

Bring the brown chicken stock to a boil; skim, if necessary, and
pour it into the casserole (liquid should not quite cover meat).
Place the casserole, partially covered, in the lower third of the
oven. After 50 minutes, check the forelegs, racks and loins. If they
are tender, remove them. Continue cooking until all of the remaining
pieces are tender, 1 to 1 1/2 hours total cooking time (timing can
vary depending on size and tenderness of the rabbit). Transfer to
serving plates and keep warm.

Meanwhile, blanch the garlic in boiling salted water for 30
seconds; drain. Blanch again for 30 seconds, drain. Place in a
small skillet with 1 tablespoon of olive oil and saute over high heat
for 1 minute.

Place the skillet in the oven until the garlic is golden, 25 to
30 minutes. Cut each clove into 3 or 4 pieces; set aside.

: When the rabbit is tender, place the skillet with cooking liquid
over high heat and boil until reduced by half, about 15 minutes. Skim
all of the fat from the surface. In a small cup, stir together the
arrowroot and water; whisk the mixture into the reduced cooking
liquid and return to a boil. Add brandy, adjust seasonings with salt
and pepper, and skim again if necessary. Stir in the reserved garlic
pieces, and pour over the rabbit.

Serve your rabbit with Roast Beef Puree, spinach and beet greens.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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