Roast Rabbit With Green Garlic Sauce Recipes

SIMPLE ROASTED RABBIT

Steps:

• Defrost and cut the rabbit.
• You will need six parts for roasting: 2 hind legs, 2 front legs, and the backstrap (loin) cut into 2 pieces (Note 2).
• Place the rabbit on a large cutting board lying on its back and open it up. Cut the belly flaps. Go under the armpit and cut the front legs with the whole shoulder.
• Grab the back legs with your hands and break that part open. Find where the tailbone is and cut along there.
• Cut the backbone and the ribs. Find the last rib with your fingers and cut right along that last rib. Repeat on the other side. The whole cut will be like a V. Grab the piece with your hands and break it apart so that you can see the joint between the bones and cut right there.
• Divide the backstrap or the loin in the middle. Find where the vertebra is and cut right there. Press with the knife or use a cleaver.
• Place the pieces in a roasting tin.
• In a small bowl mix olive oil, white wine, 4 grated garlic cloves, 2-3 sprigs chopped rosemary, salt, and pepper. Pour over the meat and turn the meat a few times in the marinade to coat it all over. Cover with plastic wrap/cling film and marinate for at least one hour, preferably 3-4. Remove from the fridge about 30 minutes before cooking.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.
• Bake for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes. If you'd like the meat to get more color, turn on the grill during the last 5 minutes of the cooking time.
• The front legs and back strap pieces are smaller than the hind legs. I usually remove them after 30 minutes already, but I always check to see if the internal temperature is right, it should be 71 degrees Celsius/ 160 degrees Fahrenheit. Checking with a thermometer is the best way to ensure that the rabbit is safe to eat but not overcooked. If you overcook it, it will become dry.

ROAST RABBIT WITH GREEN GARLIC SAUCE

Steps:

• For rabbit: Heat oven to 375 degrees. Brown bacon in large pan over medium heat until it releases all of its fat. Remove bacon and reserve for other use. Add onions, brown well, and transfer to a plate. Season rabbit with salt and pepper and brown well on all sides. Add wine, garlic, and water to barely cover. Cover and bake until rabbit is tender, about 1 hour.
• For sauce: Melt butter in saucepan over medium-low heat and add onions and green garlic bulbs. Sauté until tender. Add potato, garlic and stock. Simmer until potato is tender. Add green garlic tops. Let cool. Purée in blender until smooth. Season with salt and pepper to taste, and set aside.
• Transfer rabbit and onions to a platter. Return pan to high heat and reduce broth to about 1 cup. Add butter and green garlic sauce, and adjust salt and pepper to taste. Return rabbit to sauce, turning to coat and allowing to reheat. To serve, place a portion of rabbit on each of four plates. Top with a spoonful or two of sauce.

SADDLE OF RABBIT ROASTED IN TOBACCO LEAF WITH A SUBTLE GARLIC SAUCE

Steps:

• Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. Add the juniper berry, thyme, rosemary, and cinnamon stick. Add water to cover the ingredients and simmer for 30 minutes.
• Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. Add the wine and reduce by 1/2. Stir in the parsley and tarragon.
• Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. Simmer for 10 minutes and season with salt and black pepper.
• Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop.
• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the chopped meat and shallot mixture to form the filling. Season the rabbit loins with salt and black pepper. Fill the center of the loin with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher's twine to keep its shape.
• Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven. Let rest for 5 minutes. Remove tobacco leaves and slice. Serve with sauteed chanterelle mushrooms.