by aargersi
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aargersi's Notes:
Expand1 Peter Rabbit - cut in 8 Ask a question about this ingredient
2 cups carrot juice Ask a question about this ingredient
2 large cloves garlic - thinly sliced Ask a question about this ingredient
1 tablespoon salt (plus more) Ask a question about this ingredient
2 tablespoons fresh thyme leaves Ask a question about this ingredient
several sprigs of fresh thyme Ask a question about this ingredient
ground pepper Ask a question about this ingredient
2 cups peeled sliced carrots (1/4 inch - the organic ones really are better) Ask a question about this ingredient
1 big leek - cleaned and sliced - white and light green only Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
1 cup chicken broth Ask a question about this ingredient
1/4 cup dry vermouth Ask a question about this ingredient
4-5 bay leafs Ask a question about this ingredient
1 BIG scoop duck fat, enough to generaously coat your pan. I think I used about 1/3 cup Ask a question about this ingredient
Mix together carrot juice, garlic, 1 tbs salt, several grinds of pepper and the 2 tbs of thyme leaves. Marinate the Peter parts for at least an hour, 2 or 3 is better.
Ask a question about this stepTurn the oven to 325. Remove the Bunny Bits from the marinade and Pat The Bunny dry (stop, I am killing me here). Season with additional salt and pepper. Heat the duck fat in a big giant skillet or a dutch oven. Dredge the wabbit in flour, then brown each piece on both sides in the duck fat. When they have browned remove them to a plate. You will need to do this in 2 or 3 batches.
Ask a question about this stepTurn the heat down a little and add the carrots and leeks to the pan. Saute them for a few minutes until they just start to get tender, then add the wine, vermouth and chicken stock. Nestle the bunny into its carroty broth, then spread the thyme sprigs and bay leaf over top. Loosley cover your pan with foil and into the oven for 30 minutes.
Ask a question about this stepAfter 30 minutes remove the foil, and continue to cook until the rabbit is tender, mine took an additional 30 minutes - test it by poking with a fork, the fork should go easily to the bone.
Ask a question about this stepI served my rabbit over polenta - it would also be good on pasta or rice or risotto with peas (which is how I will eat the leftovers tonight!) Also I drank a bordeaux with this last night and it was really good.
Ask a question about this stepYou are hilarious. Does Ginger try to chase the rabbits away for you?
Yeah, when she can be bothered to get her furry butt off my pillow :-)
Love the title, and the dish sounds really yummy!
Thanks! We enjoyed it - Ginger had a bite too - she LOVES carrots and gave it the doggy thumbs up :-)
Stephanie is the Head Recipe Tester of Food52.
i heart everything about this- it looks incredible!