Oven-Roasted Rabbit with Vegetables and Grapes

Main Dishes • Author's

Time 3 hours

Ingredients 14

Servings 6

Description

This recipe was shared with us by John Smith, a chef at a local American restaurant.

Ingredients

Rabbit 2½ kg
Celery stalk 5 oz
Carrot 5 oz
Onion 5 oz
Thyme 2 sprigs
Garlic 4 cloves
Apple Wine 10 fl oz
Vegetable Oil to taste
Water 15 fl oz
Seedless Green Grapes 5 oz
Dill ½ bunches
Green peppercorns 0 oz
Sugar 0 oz
Salt 0 oz

Step-by-Step Guide

Step 1

Cut the rabbit into 10–12 serving pieces.

Step 2

Season the pieces well and coat them in flour.

Step 3

Heat vegetable oil in a large skillet and, working in batches to ensure the rabbit pieces are in a single layer, fry them on both sides until golden brown.

Step 4

Transfer the pieces of rabbit to a large baking dish.

Step 5

Chop the garlic, remove the leaves from the thyme, and finely chop them.

Step 6

Peel the onion and carrot, and remove the tough fibers from the celery. Cut the vegetables into small, irregularly shaped pieces.

Step 7

In a saucepan, heat a little vegetable oil, then add garlic and thyme.

Step 8

As soon as they become fragrant, add the chopped vegetables and, stirring, sauté them until they are golden brown.

Step 9

Add the wine and, when the wine vapors rise, carefully ignite them and wait for the flames to extinguish.

Step 10

Pour in water, season with salt, add sugar and whole peppercorns, bring to a boil, and transfer the vegetables along with the resulting broth to the dish with the rabbit.

Step 11

Cover the dish with parchment paper, then with aluminum foil.

Step 12

Place in the preheated oven at 355°F for 2.5 hours.

Step 13

Remove the rabbit from the oven, separate the meat, and transfer it to a serving dish.

Step 14

Blend the remaining vegetables and broth in the tray with an immersion blender.

Step 15

Drizzle the rabbit with the prepared vegetable sauce, sprinkle with chopped dill and halved grapes. Serve immediately.