by aargersi
View
my 165 other recipes »
aargersi's Notes:
Expand
1
Peter Rabbit - cut in 8
Ask the
hotline about
this ingredient!
2 cups
carrot juice
Ask the
hotline about
this ingredient!
2
large cloves garlic - thinly sliced
Ask the
hotline about
this ingredient!
1 tablespoon
salt (plus more)
Ask the
hotline about
this ingredient!
2 tablespoons
fresh thyme leaves
Ask the
hotline about
this ingredient!
several sprigs of fresh thyme
Ask the
hotline about
this ingredient!
ground pepper
Ask the
hotline about
this ingredient!
2 cups
peeled sliced carrots (1/4 inch - the organic ones really are better)
Ask the
hotline about
this ingredient!
1
big leek - cleaned and sliced - white and light green only
Ask the
hotline about
this ingredient!
1 cup
flour
Ask the
hotline about
this ingredient!
1 cup
dry white wine
Ask the
hotline about
this ingredient!
1 cup
chicken broth
Ask the
hotline about
this ingredient!
1/4 cup
dry vermouth
Ask the
hotline about
this ingredient!
4-5
bay leafs
Ask the
hotline about
this ingredient!
1
BIG scoop duck fat, enough to generaously coat your pan. I think I used about 1/3 cup
Ask the
hotline 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 the hotline about this step!Turn 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 the hotline about this step!Turn 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 the hotline about this step!After 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 the hotline about this step!I 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 the hotline about this step!You 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 :-)
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
i heart everything about this- it looks incredible!