Pan-Roasted Rabbit with Fresh Herbs
| Yield: | 4 Servings |
| Categories: | Main Dishes, Game |
| 1 | Rabbit (3 to 4 pounds) | |
| MARINADE | ||
| 1/3 | c | Brandy |
| 1/4 | c | Wine, red, dry |
| 2 | tb | Oil, olive, extra-virgin |
| 4 | Garlic, cloves, crushed | |
| 2 | Thyme, sprigs OR | |
| 1/2 | ts | Thyme, dried |
| 3 | Savory, winter, sprigs OR | |
| 1/2 | ts | Savory, dried |
| 2 | Rosemary, sprigs OR | |
| 1/4 | ts | Rosemary, dried |
| 2 | Marjoram, sprigs OR | |
| 1/4 | ts | Marjoram, dried |
| 1 | ts | Oregano, fresh OR |
| 1/2 | ts | Oregano, dried |
| 5 | Bay, leaves, crumbled | |
| 3 | tb | Juniper, berries, crushed |
| 1/2 | c | Oil, olive, extra-virgin |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1 | c | Wine, white, dry |
| 2 | c | Stock, chicken, dark ** |
| 8 | Garlic, cloves, peeled | |
| 1 | tb | Oil, olive, extra-virgin |
| 3/4 | ts | Arrowroot OR |
| 3/4 | ts | Cornstarch |
| 1 | tb | Water, cold |
| 1 1/2 | tb | Brandy |
| Roast Beef Puree ** | ||
| Spinach *** | ||
| Beet Greens *** |
Advertisement