A passion for food + fashion

Dinner with a Lapin Agile

In Food, Recipes on July 26, 2010 at 5:59 pm

Before we tucked into Mad Men last night—or the bewitching Summer Fruit Shortcake that our friend Vincent whipped up—we sat down to grilled rabbit à la Anne. After taunting me with a description of grilled rabbit and homemade buttermilk ranch dressing, we decided to give it a go. Neither Vincent nor Mr. Foodinista had tasted rabbit before, and now both are hopping (sorry) for more. I think this is maybe my favorite grilled meal I’ve had all summer. It’s a super-lean protein. You can use rabbit in any dish that you would use chicken. And this particular dish couldn’t be easier—or more delicious. I guess it’s mostly a matter of finding rabbit. If you live in LA, check out Puritan Poultry on Third/Fairfax and have them chop up a three-pound rabbit into eight pieces. Then here’s what Anne recommends:

i marinated it in olive oil, garlic, rosemary, maldon salt (my  favorite) and pepper for an hour or so…  then grilled it over
indirect flame on the bbq for about 20 mins… turning at mid-point. we put some oak chips in the bbq for flavor. when we first had grilled rabbit in oregon at a winery they used dried vine cuttings and it was amazing.

  1. Are we channeling? You’re not gonna believe this but when we did the interview for (Re)Making Love, I first most seriously considered giving you Melissa Clark’s fab recipe for rabbit. Then I thought not summery enough. For those of you without outdoor space, this is the best rabbit I’ve ever had, and also the first–bit of a paradox there. Here’s the link to the fab Clark’s column in the NYTimes and the recipe:

    Here is the recipe and the link to Melissa Clark’s column: http://www.nytimes.com/2009/02/04/dining/041arex.html

    Mustardy Braised Rabbit With Carrots

    Time: 2 hours 45 minutes

    A Good Appetite: Braised Rabbit, Easier on the Fat

    1/4 cup all-purpose flour
    2 thyme sprigs
    1 rosemary sprig
    1 whole clove
    1 2 1/2-pound rabbit, cut into 8 pieces, rinsed and patted dry
    1 1/2 teaspoons kosher salt
    1 1/2 teaspoons ground black pepper
    1/4 cup (4 tablespoons) extra virgin olive oil
    4 large leeks, halved lengthwise, cleaned and thinly sliced crosswise
    3 tablespoons chopped fresh sage
    1 pound carrots, peeled, trimmed and cut into 1 1/2-inch chunks
    1 celery stick, diced
    3 garlic cloves, thinly sliced
    2 teaspoons whole coriander seeds
    1 cup dry white wine
    About 2 cups chicken stock (Mary note: I used College Inn low salt, low fat)
    1 to 2 tablespoons Dijon mustard, to taste
    2 tablespoons chopped fresh parsley, for garnish
    Buttered noodles, for serving (optional). (Mary note: I left these out.)

    1. Preheat oven to 325 degrees. Place flour in a shallow bowl. Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth (or just toss them in pot if you do not mind accidentally biting into clove later).

    2. Season rabbit pieces all over with salt and pepper. Coat each piece evenly with flour; tap off excess. Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat. Sear rabbit in batches, until browned all over, 5 to 6 minutes a side. Transfer to a paper-towel-lined plate.

    3. Add remaining 1 tablespoon oil to pot; reduce heat to medium. Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes. Stir in the carrots, celery, garlic, coriander, salt and pepper. Cook, stirring, until vegetables begin to color, about 5 minutes.

    4. Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes. Return rabbit to pot. Add stock (it should come almost halfway up the sides of rabbit) and herb sachet (or herbs and clove). Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.

    5. Transfer rabbit pieces to a serving platter. If liquid seems too thin, place pot over medium-high heat and simmer until it thickens slightly. Discard sachet. Stir in mustard, to taste. Spoon sauce and vegetables over rabbit. Garnish with parsley and remaining 1 tablespoon chopped sage. Serve with noodles, if desired.

    Yield: 4 servings.

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