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Thread: Another Rabbit

  1. #1
    aem Guest

    Default Another Rabbit

    ....recipe, that is. This one could hardly be easier -- you marinate
    the cut-up rabbit in a well-spiced mix, then wrap the pieces with
    bacon and roast in a hot oven. That's it. Sounds good to me.
    ---------------
    Roasted Bacon-Wrapped Rabbit
    By PETE WELLS

    1 (2 1/2-to-3 pound) rabbit, cut into 8 to 10 pieces (see note)
    1/2 cup sherry vinegar
    1 tablespoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 teaspoon fennel seeds, crushed
    1 teaspoon coriander seeds, crushed
    2 bay leaves, broken into flakes
    4 branches fresh thyme
    4 to 6 cloves garlic, crushed
    8 to 10 slices (1/2 to 3/4 pound) thinly sliced bacon.

    1. Put everything except the bacon in a sealable plastic bag. Seal the
    bag, shake to distribute the seasonings and refrigerate for 8 to 24
    hours. [I would definitely plan to use the longer time -- aem]

    2. ....Heat the oven to 450 degrees. ...Rinse the spices off the
    rabbit with cold water. Blot the pieces completely dry with paper
    towels, then blot the bacon dry. Wrap each rabbit piece in a slice of
    bacon and place them seam-side down on a rimmed baking sheet or in a
    shallow roasting pan or a large ovenproof skillet. (The flat pieces
    below the rabbitís ribs, known as the flap, can be rolled up and then
    wrapped.) Roast until the bacon crisps and the rabbit is no longer
    pink, 25 to 30 minutes.

    It is impossible to imagine this as anything other than finger food
    (maybe with some roasted potatoes). Serves 4.

    Note: Itís easiest to have a butcher cut the rabbit into pieces for
    you; just call a day or two ahead. Otherwise, cut it yourself using a
    cleaver and boning knife
    ------------
    aem note: I don't know why it has to be finger food. When I try it
    I'll roast it in the big cast iron skillet and hope to find juices in
    the pan from which I can make a pan gravy.


  2. #2
    Omelet Guest

    Default Re: Another Rabbit

    In article
    <[email protected]>,
    aem <[email protected]> wrote:

    > Roasted Bacon-Wrapped Rabbit
    > By PETE WELLS
    >
    > 1 (2 1/2-to-3 pound) rabbit, cut into 8 to 10 pieces (see note)
    > 1/2 cup sherry vinegar
    > 1 tablespoon kosher salt
    > 1/2 teaspoon freshly ground black pepper
    > 1 teaspoon fennel seeds, crushed
    > 1 teaspoon coriander seeds, crushed
    > 2 bay leaves, broken into flakes
    > 4 branches fresh thyme
    > 4 to 6 cloves garlic, crushed
    > 8 to 10 slices (1/2 to 3/4 pound) thinly sliced bacon.


    <snipped> Sounds interesting. I have some Hereford Texas prairie
    rabbits still in the freezer from last April I need to use up before
    they get freezer burned.

    The prairie herbs they fed on made them rather strong tasting, plus a
    couple of them (that were given to me) were gut shot so that made it
    worse. I personally was a bit more careful with my aim.

    Winchester Super XX .22 loads are great for instant head shot kills.

    I don't like my dinner to suffer if I decide I want to try wild meat.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

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