The main is French inspired with an Italian side (done on the stove top for ease).
These recipes are not my own but give them a go for something different as I guarantee you will fall in love with this dish.
The Rabbit
One Rabbit (mine shown is 1kg+)
1.5 tbls lemon juice
1 tbls Freshly cracked black pepper
2 tbls Dijon mustard
2 cloves garlic finely chopped
4 tbls good Olive oil
Mix everything in a bowl.
Portion Rabbit and mix with marinade, cover and fridge for at least three hours.
Try to get as much of the marinade off the rabbit as you can then Drain marinade and place in a small saucepan.
Bring to boil and simmer for five minutes.
Set aside for basting.
Oil grill and on medium heat, cook Rabbit for Twenty or so minutes, turning a few times, basting in the final five minutes.
Meanwhile…………………
Have the missus do the rice or, like me, get stuck multi tasking
The Rice
65 grs butter (I like using Ghee)
1 onion chopped
210 grs uncooked rice (I like using Basmati)
750ml Chicken stock
¼ tsp Saffron Flowers
40ml boiling water
30grs grated or shaved Parmesan Cheese
Salt & Pepper
Saute Onion until golden
Add rice and cook for ten mins moving all the time.
Add one cup of the stock. Mix well.
Dissolve the Saffromn in the boiling water
Add the rest of the stock and Saffron mixture. Season and mix good.
Cook over low heat for 15 mins
Add ½ cheese and cook for a further 20 mins. Add more stock if needed.
Just before you serve, add the rest of the cheese.
Despite what you may think, the rice is over done and has an earthy look. No,,,,,,i was just right with a nice buttery feel with a mild toasty taste.
The Rabbit was to die for however, the kids were whinging about the pepper. I might halve it next time too keep em happy
Shayne
. Meaning, the point slightly raised with the lowest part the fatty heel. When asked "why", he claimed that the meat could turn sour if not stored this why. Wierd hay!!!!!! 