Sunday, January 13, 2013

Roasted Rabbit with Vegetables

Every year we feature this recipe at our our fighting tourney - Hertzkrieg.
We used to serve an alternative meat dish, but anyone who has tasted
rabbit done this way will get over any squeamishness about eating a
cute bunny.  Now we only serve an alternative vegetarian dish.  We
normally serve the rabbit pieces on a serving of herbed couscous with
the vegetable sauce poured over both.
The rabbits we cook are raised by our chatelaine Briana Fallon and her
father Argyle Greybeard.  They raise show rabbits not meat rabbits, so 
we only quarter the rabbits after cleaning.  There is no dark meat and 
it is an extremely healthy dish.
The recipe is from The Compleat Anachronist Vol 79, 
From The Kitchens of Castle Gillywick - Willihilda the Kitchen Wench.

      2 1/2 pounds meaty rabbit OR chicken pieces
          2 tablespoons flour
          2 tablespoons cooking oil
        1/2 cup each chopped carrot, celery and onion
      1 1/2 cups chicken broth
      1 1/2 teaspoons fresh snipped thyme
     or 1/2 teaspoon dried thyme
          1 bay leaf
          1 teaspoon finely shredded lemon peel

Rinse the rabbit or chicken and pat dry, lightly coating with flour.
Sprinkle with salt and pepper.
In a large skillet, cook in hot oil over medium heat for 10 minutes
      or until browned, turning occasionally.
Transfer pieces to a 13x9 baking dish.

Add vegetables to the skillet drippings and cook over medium heat
      until the vegetables are just tender.
Add the broth, spices and lemon peel.
Bring to boiling, scraping the bottom of the pan for the crunchy bits.
Pour everything over the meat.

Cover and bake at 375 degrees for 45-50 minutes or until the meat is done.  
Remove from the dish and place on a serving platter, garnishing with fresh
parsley, if so desired.  Proceed to enjoy.

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