Jim’s wet-roasted rabbit with herbs and pecorino

Jim’s wet-roasted rabbit with herbs and pecorino

By
From
Nuovo Mondo
Serves
2-4
Photographer
Alan Benson

Rabbit is a great ingredient to practise your butchery skills on. Its make-up is similar to pork and lamb, and butchering a rabbit or a hare allows you to develop a feel for the joints and muscles. Rabbit is also a very versatile animal; every time I cook one, I do it differently. I add the cuts at different times so everything cooks to perfection, but if you want to just get it in the oven and relax, you can, and the dish will still be fine.

Ingredients

Quantity Ingredient
1 x 1.2-1.5kg farmed rabbit
olive oil, for cooking
1 tbsp unsalted butter
1 carrot, finely diced
6 garlic cloves, chopped
1 onion, chopped
3 celery, finely chopped
5 thyme
250ml pinot grigio or other dry white wine
1 litre Chicken stock
1/2 bunch flat-leaf parsley, chopped
10 basil leaves
150g grated pecorino cheese
crusty bread, to serve
extra-virgin olive oil, to serve

Method

  1. Preheat the oven to 160°C.
  2. Heat a little olive oil in a large ovenproof saucepan over high heat. Add the rabbit legs and cook until golden. Remove from the pan. Add the saddle pieces to the pan and turn to seal on all sides until golden, then remove. Seal the rib pieces and remove.
  3. Add the butter, carrot, garlic, onion, celery and thyme to the pan and cook until the butter starts to colour. When it is a dark brown, add the wine (carefully, as it may spit), then simmer until the liquid has reduced by half. Add the stock and return the rabbit legs to the pan, then bring to the boil and cover. Remove from the heat and transfer immediately to the oven to cook for 30 minutes.
  4. Next, add the saddle pieces to the pan and cook for a further 30 minutes. Add the ribs and continue cooking for 5–10 minutes – you may need to top up with more stock if the sauce has reduced, the rabbit needs to be covered at all times. Remove the pan and make sure the leg meat is tender and coming off the bone.
  5. Remove from the oven and sprinkle with the parsley, basil and pecorino while the rabbit is still hot. Serve in the pan with olive oil and crusty bread at the table.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again