Pan-Roasted Rabbit with Fresh Herbs
1 ea Rabbit (3 to 4 pounds) 1/4 c Wine, red, dry 2 tb Oil, olive, extra-virgin 4 ea Garlic...
Ingredients
- 1ea rabbit (3 to 4 pounds)
- 1/4cup wine, red, dry
- 2tbsp oil, olive, extra-virgin
- 4ea garlic, cloves, crushed
- 2ea thyme, sprigs or
- 1/2tsp thyme, dried
- 3ea savory, winter, sprigs or
- 1/2tsp savory, dried
Directions
- 1
1 ea Rabbit (3 to 4 pounds) ----------------------------------MARINADE---------------------------------- 1/3 c Brandy 1/4 c Wine, red, dry 2
- 2
Blanch 1 1/2 pounds of fresh spinach, stems removed, and reserved greens from 4 beets
- 3
Drain, rinse under cold water and squeeze out all of the liquid
- 4
Toss the greens in a skillet over medium-high beat with 2 tablespoons of butter and until heated through
- 5
Season with salt
- 6
To Marinate: ============ You can do this yourself, or you can ask your butcher to cut up your rabbit as follows: forelegs left whole, hind
- 7
thigh cut diagonally into 2 pieces), rib section cut into 3 pieces, loin cut into 3 pieces, neck left whole
- 8
At least 2 days before serving, place the rabbit in a shallow glass or enamel pan and add marinade ingredients