We’ve been on a rabbit kick for a while. Its wonderfully lean, in fact its so lean, if you were, a hobo, living off only rabbit, you could actually starve from a lack of fat in your diet. It packs a protein punch, but that is all. Rabbit tastes a bit like a chicken mated with a wild bore, and instead of creating a misshapen little gargoyle, it made an adorable tasty treat.
Rabbit is tough, and if you aren’t going to grind it up into a tasty croquettes, most people stew, or slow cook them. Which is why I chose to braise, but if you know any other cool rabbit tricks, please done hesitate to pass them on.
For the Marinade
1 rabbit butterflied
4 cloves garlic
1/4 cup white balsamic
1/2 cup olive oil
2 tbs fresh thyme
1 sprig of rosemary
1 tbs lemon juice
1 tsp salt
4 bay leaves
1 purple onion sliced a few times width wise
1 bulb of garlic, top removed, and drizzled with olive oil
Those extra sprigs of rosemary and thyme
3 cups red wine
Take all of the marinade ingredients minus the rabbit and bay leaves, and puree them. Pop them all into a bag with your rabbit, and bay leaves.Let that marinate for 2-4 hours. After your time is up, heat up a cast iron skillet to high, and seer the rabbit on all sides for a few minutes. Remove the pan from the heat, and add in the onions, bulb of garlic, and herbs. Place the rabbit on top, sprinkle with a little salt, add in half the marinade, and the red wine. Cover it with a lid and roast it at 325 for an hour and a half, occasionally basting it with the juices. Serve that up with your favorite sides and enjoy.