14 October, 2014
Rabbit au Native
This is the rabbit recipe I wanted to share!
I have been waiting for our blooming grab apple tree to offer me some tasty fruits like the ones I cooked into jam last year, but mother nature has this humorous way of giving us the unexpected. Well, a fruit tree not always gives plenty of fruits, but I assure you it will always give enough. So I hand picked the crab-apples, about a small basket full, and enough to make this recipe I want to share. It’s simple, delicious and I made it for this year’s Thanksgiving.
Rabbit in crab-apple sauce
1 medium rabbit
2 cups of compote made from fresh crab apples or just apples
1/4 cup Broth concentrate
Salt and pepper
1/4 cup bourbon
1/4 cup dark maple syrup
Fresh chopped herbs
Seasoned the rabbit with salt and pepper and marinate the rabbit over night with all the ingredients except the butter and herbs.
Next day, remove juices and giblets from the rabbit and place these into a small sauce pan to make the crab-apple sauce (instructions follow).
Gently split open the rabbit and facing up the open part of the rabbit, place it in a baking pan. Baste the rabbit with 3-4 tablespoons of the juices. Cover with foil and cook at 350 degrees for 2 hours.
Add the butter and fresh herbs in the sauce pan with the juices and gently boil for few minutes. Remove all giblets from sauce before serving. Add more salt to the sauce if necessary, set aside and serve with rabbit on the side.