Marmelade de Lapin au Romarin
Posted: Wed Jun 10, 2009 6:26 pm
Marmelade de Lapin au Romarin
Rabbit with Rosemary
Four and a half cups of rosemary? yes. This is a remarkably delicious and simple dish to prepare. Try it either with rabbit or with chicken. Serve it over rice or fresh homemade pasta. This dish can easily be prepared ahead of time, then reheated.
Ingredients:
1 fresh rabbit or chicken (2 1/2 to 3 pounds cut into serving pieces)
1 cup dry white wine
1 quart water
1 onion, halved
2 carrots sliced into rounds
1 bay leaves
1 teaspoons dried thyme
Salt and freshly ground pepper to taste
4 1/2 cups rosemary
1 cup creme faische. (or heavy cream, preferrably not ultrapasturized)
1/2 teaspoon whole black peppercorns
Preparation:
In a large skillet combine the rabbit or chicken, wint, water, onions, carrots, bay leaves, thyme, salt and pepper and 4 cups of fresh rosemary. If you are using dried rosemary, use the same entire amount. Cover and simmer for 45 minutes.
Remove the rabbit pieces and set them aside to cool. Strain the liquid into a medium-sized saucepan discarding the veg & herbs. Over high heat, reduce the sauce to 2 cups.
Meanwhile, remove the meat from the bones cutting the meat into bite-sized chunks. (Dish may be prepared several hours ahead to this point)
Stem the remaining 1/2 cup rosemary.
In a large skillet, combine the reduced stock with the creme fraiche or heavy cream and peppercorns and heat through. Add the stemmed rosemary and the rabbit pieces.
Cook over medium heat until the flavors have blended and the meat is thoroughly heated. Adjust seasoning, if necessary. Serve hot, with rice or fresh pasta. Yield 4 servings.
Rabbit with Rosemary
Four and a half cups of rosemary? yes. This is a remarkably delicious and simple dish to prepare. Try it either with rabbit or with chicken. Serve it over rice or fresh homemade pasta. This dish can easily be prepared ahead of time, then reheated.
Ingredients:
1 fresh rabbit or chicken (2 1/2 to 3 pounds cut into serving pieces)
1 cup dry white wine
1 quart water
1 onion, halved
2 carrots sliced into rounds
1 bay leaves
1 teaspoons dried thyme
Salt and freshly ground pepper to taste
4 1/2 cups rosemary
1 cup creme faische. (or heavy cream, preferrably not ultrapasturized)
1/2 teaspoon whole black peppercorns
Preparation:
In a large skillet combine the rabbit or chicken, wint, water, onions, carrots, bay leaves, thyme, salt and pepper and 4 cups of fresh rosemary. If you are using dried rosemary, use the same entire amount. Cover and simmer for 45 minutes.
Remove the rabbit pieces and set them aside to cool. Strain the liquid into a medium-sized saucepan discarding the veg & herbs. Over high heat, reduce the sauce to 2 cups.
Meanwhile, remove the meat from the bones cutting the meat into bite-sized chunks. (Dish may be prepared several hours ahead to this point)
Stem the remaining 1/2 cup rosemary.
In a large skillet, combine the reduced stock with the creme fraiche or heavy cream and peppercorns and heat through. Add the stemmed rosemary and the rabbit pieces.
Cook over medium heat until the flavors have blended and the meat is thoroughly heated. Adjust seasoning, if necessary. Serve hot, with rice or fresh pasta. Yield 4 servings.