*  Exported from  MasterCook  *
 
                     PAN-ROASTED RABBIT WITH FRESH HERBS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Game
                 Masterchefs                      New york
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ea           Rabbit (3 to 4 pounds)
                         -----MARINADE-----
      1/3   c            Brandy
      1/4   c            Wine, red, dry
    2       tb           Oil, olive, extra-virgin
    4       ea           Garlic, cloves, crushed
    2       ea           Thyme, sprigs OR
      1/2   ts           Thyme, dried
    3       ea           Savory, winter, sprigs OR
      1/2   ts           Savory, dried
    2       ea           Rosemary, sprigs OR
      1/4   ts           Rosemary, dried
    2       ea           Marjoram, sprigs OR
      1/4   ts           Marjoram, dried
    1       t            Oregano, fresh OR
      1/2   ts           Oregano, dried
    5       ea           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       ea           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 ***
 
        ** See recipes for Brown Chicken Stock and Roast Beef Puree.
   
        *** Blanch 1 1/2 pounds of fresh spinach, stems removed, and
   reserved greens from 4 beets.  Drain, rinse under cold water and
   squeeze out all of the liquid.  Toss the greens in a skillet over
   medium-high beat with 2 tablespoons of butter and until heated
   through.  Season with salt.
   
   To Marinate:
   ÿÿÿÿ
   
        You can do this yourself, or you can ask your butcher to cut up your
   rabbit as follows: forelegs left whole, hind legs cut into 3 pieces each
   (lower joint; thigh cut diagonally into 2 pieces), rib section cut into 3
   pieces, loin cut into 3 pieces, neck left whole. At least 2 days before
   serving, place the rabbit in a shallow glass or enamel pan and add
   marinade ingredients.  Turn rabbit pieces over to coat.  Marinate,
   covered, in refrigerator, turning occasionally.
   
        Preheat you oven to 325 F. Remove the rabbit from the marinade. In a
   heavy large skillet, heat about 1/4 cup of olive oil over medium-high
   heat.  Add half of the rabbit pieces and sprinkle with salt and pepper.
   Saute, turning pieces once, until golden brown, about 5 minutes.  Transfer
   to oven-proof casserole.  Discard fat from skillet and add 1/2 cup of
   white wine, scraping up all of the browned bits in the pan.  Boil for 2
   minutes and add the liquids out of the skillet to the casserole.  Repeat
   the procedure, browning the remaining rabbit, deglazing and adding rabbit
   and liquid to the casserole.
   
        Bring the brown chicken stock to a boil; skim, if necessary, and pour
   it into the casserole (liquid should not quite cover meat). Place the
   casserole, partially covered, in the lower third of the oven.  After 50
   minutes, check the forelegs, racks and loins.  If they are tender, remove
   them.  Continue cooking until all of the remaining pieces are tender, 1 to
   1 1/2 hours total cooking time (timing can vary depending on size and
   tenderness of the rabbit). Transfer to serving plates and keep warm.
   
        Meanwhile, blanch the garlic in boiling salted water for 30 seconds;
   drain.  Blanch again for 30 seconds, drain.  Place in a small skillet with
   1 tablespoon of olive oil and saute over high heat for 1 minute.
   
        Place the skillet in the oven until the garlic is golden, 25 to 30
   minutes.  Cut each clove into 3 or 4 pieces; set aside.
   
        When the rabbit is tender, place the skillet with cooking liquid over
   high heat and boil until reduced by half, about 15 minutes.  Skim all of
   the fat from the surface.  In a small cup, stir together the arrowroot and
   water; whisk the mixture into the reduced cooking liquid and return to a
   boil.  Add brandy, adjust seasonings with salt and pepper, and skim again
   if necessary.  Stir in the reserved garlic pieces, and pour over the
   rabbit.
   
        Serve your rabbit with Roast Beef Puree, spinach and beet greens.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:   Leslie Revsin, One Fifth Avenue Restaurant, New York
  
 
 
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