Oven Roasted Rabbit
(Serves 2-3)Courtesy of Chef Mark Roberthon of Café des AmisRate this Recipe!
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1 whole rabbit, portioned into 6 pieces2 teaspoons salt½ teaspoon cayenne pepper2 teaspoons granulated garlic¼ teaspoon paprika¼ teaspoon white pepper½ teaspoon black pepper1 cup Italian dressing1 cup yellow mustard
Combine all ingredients in a bowl and thoroughly coat rabbit. Refrigerate for at least 4 hours, preferably overnight.
1 tablespoon olive oil1 onion, sliced6 carrots, peeled4 sprigs fresh rosemary3 tablespoons melted butter3 tablespoons flour1 cup white wine1 cup chicken stocksalt to taste1 teaspoon granulated garlic2 cups rice, cooked
Preheat oven to 450 degrees. In a cast iron skillet, over high heat, brown rabbit in olive oil until golden. Place rabbit in a 9x13 baking dish and top with carrots, onions, and rosemary. In a sauce pan, combine butter and flour and heat until a blonde roux is achieved. Add wine, chicken stock, salt, and garlic, and bring to a boil. Pour sauce over rabbit and bake, covered in oven, for 1 hour. Remove cover and continue to cook for 15 minutes. Serve rabbit with onions, carrots, and the sauce over rice.
