The Porky Gourmand » Les Halles Cookbook by Anthony Bourdain http://arapleting.com/porkygourmand the journey through le cordon bleu Sun, 07 Feb 2010 14:39:34 +0000 en hourly 1 http://wordpress.org/?v=3.0 Rabbit with Olives – Lapin Aux Olives http://arapleting.com/porkygourmand/2009/02/rabbit-with-olives-lapin-aux-olives/ http://arapleting.com/porkygourmand/2009/02/rabbit-with-olives-lapin-aux-olives/#comments Thu, 05 Feb 2009 14:49:01 +0000 Kiplagat http://arapleting.com/porkygourmand/?p=44

Lapin Aux Olive - Rabbit with Olives

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

Rabbit mise en place

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

    • Marinating rabbit

    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.
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