Yield: 4 servings
|3 pounds||Rabbit -- cut into pieces|
|2 tablespoons||Olive oil|
|Whole salt -- to taste|
|Ground pepper -- to taste|
|40||Cloves garlic -- unpeeled|
|¼ teaspoon||Dried thyme -- or 4 sprigs|
|¼ teaspoon||Dried rosemary -- or 1 sprig|
|Garlic croutons -- recipe|
|Fresh parsley -- chopped|
|Red wine -- Cotes du Rhone|
The day before you wish to serve this, place the rabbit in a GLASS bowl and pour on the red wine. Cover and refrigerate overnight, turning the pieces once. An hour before cooking, remove the rabbit from the wine, and pat dry with paper towels.
Preheat the oven to 350 degrees.
Heat the oil over medium heat in a heavy-bottomed flameproof casserole. Add the rabbit and salt and pepper.
Saute for 5 minutes, then turn the pieces over and saute another 5 minutes. This can be done in batches. Don't worry if the pan scorches a bit; it won't affect the flavor of the dish. Remove from the pot.
Add the garlic and saute, stirring, fro 5 minutes, until beginning to brown. Spread in a single layer and return rabbit pieces to the pot. Add the red wine, thyme, rosemary, and more salt and pepper to taste, and cover tightly.
Place the pan in the oven and bake 1 hour or until the rabbit pieces are falling away from the bone.
When the rabbit is very tender, remove pieces and the garlic and place on a platter. Place the pot over high heat and reduce the wine until thick. Pour over rabbit. Sprinkle with parsley and serve, placing a couple of croutons on each plate, a piece of rabbit or two, and several garlic cloves, which are to be squeezed out onto the croutons.
CROUTONS: Slice French Baguette very thin (¼-½ inch) and brush slices with olive oil. Place on a cookie sheet and toast a few minutes in 350 degree oven. This can be done while sauteing rabbit.
Recipe By : Martha Rose Shulman From: Mike Key Date: 11-07-95 (18:17) (160) Fido: Recipes