Rabbit is the ultimate in sustainable meat, with a texture like chicken and equally mild in flavor. I use a farm-raised rabbit loin or thighs in this recipe, as they are plenty meaty.
Rabbit prepared in this way is quick and simple to make even on a week night. This dish is prepared in under 30 minutes.
Ingredients
Rabbit loins, deboned, skin on
Salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 small shallot or onion, minced
2 cloves garlic, minced
1 cup white wine
3 tablespoons red currant jam
1 tablespoon corn starch
1/2 cup vegetable (or chicken) stock
Instructions
Thirty minutes before you plan to cook, place the rabbit loins in a salted water bath to brine. Approximately 1/8 cup salt in a bowl with water will be sufficient. Some prepared rabbit loins come with small, dangling pieces of meat hanging from the sides or bottom. Trim off these loose pieces and discard.
Remove the rabbit loin from the brine, rinse and pat dry with paper towels. Sprinkle with black pepper. In a large saute pan (skillet), heat the vegetable oil over medium-high until is is just starting to smoke. Add the loins, skin side down and cook 3-5 minutes until browned. Turn and cook on the over the side for 2-3 minutes. Remove to a warm plate.
Cook the shallot/onion for 1-2 minutes in the drippings and add the garlic. Stir for 30 seconds or so and add the white wine. Stir to combine and scrape up any bits stuck the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes. Stir in the jam until combined. Mix the corn starch with the stock. Add to the pan and whisk until combined and starting to thicken, 3-5 minutes. Reduce heat to medium and return rabbit to the pan. Turn and coat each piece and set them skin side up. Cover and cook for 10-12 minutes until an instant read thermometer inserted into the thickest part of the meat read 160F degrees. Remove the pan from the burner and let rest for 5 minutes, turning the rabbit in the sauce just before serving. Plate and spoon extra sauce over the rabbit. Serve.
While a whole roasted rabbit is a traditional meal in much of Europe, often with mustard sauce, today I'm making rabbit with a berry sauce. While I'm using a little jar of red currant jam made with red wine, you can use any good berry jam in this recipe. Ideally choose one that is not too sweet.
Rabbit prepared in this way is quick and simple to make even on a week night. This dish is prepared in under 30 minutes.
Ingredients
Salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 small shallot or onion, minced
2 cloves garlic, minced
1 cup white wine
3 tablespoons red currant jam
1 tablespoon corn starch
1/2 cup vegetable (or chicken) stock
Instructions
Thirty minutes before you plan to cook, place the rabbit loins in a salted water bath to brine. Approximately 1/8 cup salt in a bowl with water will be sufficient. Some prepared rabbit loins come with small, dangling pieces of meat hanging from the sides or bottom. Trim off these loose pieces and discard.
Remove the rabbit loin from the brine, rinse and pat dry with paper towels. Sprinkle with black pepper. In a large saute pan (skillet), heat the vegetable oil over medium-high until is is just starting to smoke. Add the loins, skin side down and cook 3-5 minutes until browned. Turn and cook on the over the side for 2-3 minutes. Remove to a warm plate.
Cook the shallot/onion for 1-2 minutes in the drippings and add the garlic. Stir for 30 seconds or so and add the white wine. Stir to combine and scrape up any bits stuck the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes. Stir in the jam until combined. Mix the corn starch with the stock. Add to the pan and whisk until combined and starting to thicken, 3-5 minutes. Reduce heat to medium and return rabbit to the pan. Turn and coat each piece and set them skin side up. Cover and cook for 10-12 minutes until an instant read thermometer inserted into the thickest part of the meat read 160F degrees. Remove the pan from the burner and let rest for 5 minutes, turning the rabbit in the sauce just before serving. Plate and spoon extra sauce over the rabbit. Serve.
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