3-way Rabbit SauceFrom victoriaregina 7 years ago
- MARINATE:OVERNIGHT shopping list
- INGREDIENTS shopping list
- 1 fresh or thawed frozen hare or rabbit 3-4 lbs shopping list
- cut into serving pieces shopping list
- 3 tblsp olive oil shopping list
- juice 1 lemon shopping list
- 2 strips lemon zest shopping list
- 2 garlic cloves mashed shopping list
- 1 tsp fresh rosemary shopping list
- 1 bay leaf shopping list
- 1 tsp kosher or sea salt shopping list
- 1/4 tsp black pepper shopping list
- 1/2 cup finely chopped onion shopping list
- 1/3 cup finely chopped carrots shopping list
- 1 cup red wine shopping list
- 2 cups chicken broth shopping list
- 1 can 14 oz Italian style peeled plum tomatoes with juices shopping list
- chopped parslay shopping list
- flour and olive oil shopping list
How to make it
- In a large bowl combine rabbit oil, lemon juice, zest,garlic, rosemary bay leaf, salt, pepper.
- Toss to coat.
- Cover and marinate refrigerated overnight.
- Scrape marinade pieces off rabit and reserve.
- Pat rabbit dry with paper towels.Dust very lightly with flour.
- Heat a thin layer of olive oil in a heavy dutch oven , add hare or rabbit, brown on all sides and put aside on a platter.
- Scrape the remaining marinating sauce into the skillet.
- Add onion and carrot and saute , stirring until they are tender and golden.
- Add the wine, boil, stirring to scrape up any browned bits from bottom of pan.
- Add chicken broth to pan, set a food mill on edge of pan ( a favorite appliance that I have never regretted buying) or puree the tomatoes and add to pan. OR puree in food processor and add.
- Add the pieces of rabbit and cook, lightly covered, over very low heat for 1 1/2 hour.
- Remove rabbit from sauce.
- Cook sauce uncovered until slightly reduced.
- Season with salt and pepper.
- Add parsley.
- Serve according to your preference.
- Let's eat.
The Cookvictoriaregina USA, VA
The Rating8 people
Oh - just the rabbit in your sauce - wonderful! There was a place in Seattle - Cafe Juanita that served rabbit and it was absolutely wonderful. This reminds of that recipe. Thanks for the wonderful post!valinkenmore in Malott loved it
I just have to say it... typically, I do everything I can to avoid getting a hare in my food.
I hope you'll forgive me -- it just had to happen; if I don't ever hear from you again, I'll understand.
It really is a delicious loo...moreshine in Rainier loved it
LOL ... Good one Ray...;-)~ Rabbit is one of my favorite dishes. This sauce sounds wonderful. It would be fantastic on grilled rabbit too. Thanks for sharing... Hugs Jimjimrug1 in Peoria loved it