Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [290]
Transfer the meat to a cutting board and let it stand at room temperature for 5 minutes before slicing into ½-inch-thick rounds.
Roasted Rabbit and Fennel
Rabbit is a good alternative to chicken. The anatomy can be tricky, so have the butcher cut the rabbit into pieces for you if you’re unsure. This is a simple Italian way to roast rabbit, letting the meat’s juices slowly soften the fennel underneath. Makes 6 servings
3 medium fennel bulbs, trimmed and thinly sliced
3 tablespoons olive oil
2 teaspoons salt
¼ cup dry white wine
1 teaspoon freshly ground black pepper
2 tablespoons crushed fennel seeds
Two 3-pound rabbits, each cut into 6 pieces (2 hind legs, 2 front legs, and 3 pieces of back/loin)
Position the rack in the center of the oven and preheat the oven to 400°F.
Toss the fennel slices, 1 tablespoon olive oil, and 1 teaspoon salt in a large roasting pan. Flatten out the fennel until it covers the pan, then place in the oven and roast for 10 minutes.
Remove the pan from the oven. Decrease the oven’s temperature to 350°F. Pour the wine over the fennel pieces.
Rub the remaining 2 tablespoons olive oil over the rabbit pieces, then gently massage the remaining 1 teaspoon salt, the pepper, and fennel seeds into the pieces.
Lay the rabbit pieces over the fennel, return to the oven, and bake for 30 minutes.
Use tongs or a wide spatula to turn the rabbit pieces over without tearing the meat. Continue roasting until the rabbit is cooked through, until an instant-read meat thermometer inserted into the breast registers 160°F (our preference and the USDA recommendation), 10 to 15 minutes longer. Let stand at room temperature for 5 minutes before serving the rabbit and fennel slices.
Variations: Sprinkle 2 garlic cloves, minced, or 1 garlic head, broken into cloves but not peeled, over the fennel slices just before you add the rabbit. If using whole garlic cloves, squeeze them out when roasted and spread on bread like butter.
Omit the olive oil; rub 3 tablespoons softened unsalted butter into the meat before adding the spices.
Rabbit Stewed with Red Wine, Mushrooms, and Pearl Onions
This is the best of country French cooking: a deep braise with complex layered flavors. Makes 6 servings
Two 3-pound rabbits, each cut into 6 pieces (2 hind legs, 2 front legs, and 3 pieces of back/loin)
One 750ml bottle red wine, preferably a French Burgundy or an Oregon Pinot Noir
1 large onion, thickly sliced
2 large carrots, peeled and thickly sliced
2 celery ribs, cut into thick chunks
2 garlic cloves, quartered
2 bay leaves
6 thyme sprigs
1 teaspoon cracked black peppercorns
6 ounces thick-cut bacon, roughly chopped
2 tablespoons all-purpose flour
2 tablespoons olive oil
¾ pound cremini or white button mushrooms, sliced
¾ pound pearl onions, peeled
Mix the rabbit pieces, wine, sliced onion, carrots, celery, garlic, bay leaves, thyme, and peppercorns in a very large bowl, making sure all the meat is submerged in the liquid. Cover and refrigerate for at least 24 hours or up to 48 hours, stirring occasionally.
Position the rack in the center of the oven and preheat the oven to 350°F.
Fry the bacon in a large Dutch oven or large casserole set over medium heat until crispy, stirring occasionally, about 4 minutes. Transfer to a plate and set aside.
Remove some of the rabbit pieces from the marinade, blot them dry with paper towels, and place them in the hot bacon fat. Brown on both sides, shaking or moving occasionally so they don’t stick, about 3 minutes per side. Transfer the pieces to a large, clean bowl and continue working until all the rabbit has been browned.
Drain the marinade through a colander or sieve into another large