Monday, 29 January 2007
Recipe: Rabbit in Garlic.
Ingredients: 1 tablespoon Butter; 2 tablespons Oil; 1 young Rabbit, approx 2.5 lbs, cut into ten pieces or so; three quarters teaspoon each of Salt & Pepper; 6 cloves Garlic, peeled and chopped quite finely; 2 medium Onions, peeled and thinly sliced; 1 cup dry White Wine.
1. Heat Butter and Oil in a heavy saute pan, with a lid. Brown the seasoned Rabbit pieces for forty minutes in the Oil & Butter, over a medium-high heat. Turn the pieces every ten minutes. Keep the lid on firmly during this process. If the Rabbit starts to dry out, add a little water, as necessary (if the lid is a good fit, the Rabbit shouldn't dry out). The Rabbit pieces should be well browned and quite 'crusty' in appearance by the time you've finished .
2. Remove the Rabbit pieces from the pan and put to one side. Add the Garlic and Onion and cook in the juices left in the pan for 2-3 minutes.
3. Add the wine, and cook for a further 2-3 minutes, bubbling. Scrape the Rabbit cooking residue from the base of the pan as the sauce bubbles.
4. Return the Rabbit pieces to the sauce and turn them in it several times to cover.
You can either treat this as a saute and cook it to serve immediately, or else make it up to a day in advance and reheat gently in a covered pan in a 150 dgree C oven. Delicious either way.