We finally prepared a bucket list protein, Rabbit. Also known as Lapin in French which is how it is listed on restaurant menus.
This recipe took some time to prepare in advance but worth it! The meat was tender and flavourful.
Ingredients
1 rabbit
2 cups water
1 cup milk
4 Tbsp canola oil
1 tsp dried rosemary
1 tsp dried marjoram
1 tsp dried parsley
1 tsp crushed garlic
2 Tbsps Dijon mustard
1 Tbsp water
3/4 cup dry white wine
Directions: Cleaning and Soaking
1. Run a sharpe knife along the shoulder joint, the joint will easily give away.
2. Remove the back leg and thigh area by running your knife from the inside of the leg and along the back of the rabbit.
When both back legs have been removed you will have a piece of the lower spine area that is about 1 and 1/2 inch to 2 inches long. Cut that piece off with a sharp knife using a single forceful downward push of the knife.
Trim away the thin belly flaps.
3. Find the last rib and cut between the rib cage and the back. Discard the rib cage.
4. Cut the back into two equal portions across the spine.
5. Place portions into a bowl.
6. Cover with 2 cups water & 1 cup milk.
7. Refrigerate for 24 hours.
Cooking
1. Bring rabbit out of the fridge and allow to come to room temperature.
2. Use 1 Tbsp of oil to coat the rabbit portions. Place remaining oil in a large frying pan on medium high. Brown the rabbit on all side turning often.
3. Once the rabbit is browned add garlic, herbs and wine to the pan. Turn down heat and allow to simmer covered for 60 minutes.
4. After 60 minutes mix the mustard and water together and add to the pan. Simmer covered for an additional 10 minutes.
