Roasted Rabbit with shallots, garlic and fresh herbs in a white wine sauce is an easy version of a more complex French approach to cooking rabbit.
Course Meat
Cuisine European
Keyword Roasted Rabbit With White Wine Sauce
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 2servings
Equipment
large cast iron skillet with lid
Meat thermometer
Ingredients
1Whole Fresh Rabbit
2Shallotscut into long thin slivers
2Garlic clovesrough chopped
1/4cupAll Purpose Flour
1 1/2tspSalt
1/4tspWhite Pepper
1/4tspJuniper berries crushed
1tbpDijon Mustard or to taste
3/4cupWhite Wine, dry not sweetVinho Verde is a good choice
1/2cupCream, Creme Fraiche or sour cream
3tbspButter
1tbspExtra Virgin Olive oil richer in flavor
2cupsBroth or water
4-5Sprigs Thyme and fresh rosemary tied with cooking twine
2cupsFingerling Potatoes
2cupsMushrooms
Instructions
Preheat oven to 350.
Place the whole rabbit on a cutting board and with a large knife cut the back legs loose from the body, then split the remaining piece down the center, into two pieces and cut the front legs from that section so you are looking at 6-pieces of rabbit.
In a bowl place the flour and 1/2 teaspoon of salt and toss the rabbit pieces thoroughly so the meat is nicely coated.
In a large heated cast iron skillet or heavy roasting pan, add the olive oil and butter and stir until the butter is melted. Add the shallots, tied bundle of herbs and stir briskly.
Layer all the pieces of flour dusted rabbit on top the shallots and sear both sides of the meat quickly, giving attention to loosen the golden brown pieces at the bottom of the pot as you turn the rabbit over.
When both sides have a little color, pour in the wine, add juniper berries, pepper, remaining salt, mustard and give a little stir to incorporate.Add the broth and cream and stir.Add the mushrooms and potatoes and gently spoon the sauce over the mushrooms and potatoes.Bring to a gentle simmer, cover, turn off and transfer to the preheated oven. Roast in the oven for 1 hour.
Remove the lid and let it cook another 15-minutes to reduce the liquid a little.The internal temperature should be 160 F.Serve while hot with favorite greens on the side.
Video
Notes
Any remaining liquid in the pan, makes for a great soup base for another day. Simply add more water, some veggies and a little cooked noodles or rice.