First time cooking rabbit & I am pleased with the result. What does rabbit taste like? Kinda like chicken. The saddle is almost like the white meat in chicken, the legs are like the dark meats. I got the bunny from the local fruit & veg place, already slaughtered & cleaned. Carrying the bunny home, I could only think of a friend who had a pet rabbit that littered her carpet with little turds. I cheekily wanted to ask her over for dinner to witness rabbit genocide. I did not.
Used recipe from Anthony Bourdain’s Les Halles Cookbook as a guide. Got all my ingredients setup below
My mise en place/ setup
One bunny
Spanish olives (the recipe said green picholines, i prefer the spanish ones)
Small mirepoix of onion,carrot & celery
Garlic cloves
Bay leaves
Few Sprigs of thyme, rosemary & parsley
Olive oil & Butter(used woolworth’s select australian EVOO,really great at its price point)
Tomato paste
White wine(Half mile creek semillon sauvignon blanc, cheap shit)
Red wine vinegar
Chicken stock
Cooking the bunny
Chop up the bunny
Combine the bunny, mirepoix, garlic, bay leaves, herbs, peppercorns & wine. Marinated for 2 hours
After two hours drain the marinade, reserve the liquid & veggies separately
Dredge the rabbit in flour, brown them in pan with hot olive oil & butter. Fry until both sides are golden brown then set aside.
Brown the vegetables from the marinade in same pan until caramelised, add tomato paste & flour. Stir really well(work it lol!)
Add vinegar & marinade liquid, cook until liquid is thick enough to coat back of a spoon.
Add chicken stock & olives, bring to boil. Add rabbit pieces. Simmer until tender.
Tweak seasoning, then serve. I had this with jasmine rice.
by Derek
08 Feb 2010 at 07:23
thx for the post.
if the rabbit is floured and seared, wouldn’t it have a ‘crust’? but it doesn’t look like so in your first picture. how come?