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rabbits bottle wine carrot onion celery bouquet garni garlic olive oil Chimichurri Sauce fresh Italian parsley bay leaves fresh oregano extra-virgin olive oil sturdy red wine vinegar cilantro garlic serrano chili ground cumin salt
Viewed: 26 - Published at: 8 years agoIngredients
- 2 rabbits, cut in pieces seasoned well with salt and pepper
- 1 (750 ml) bottle wine (dry red Argentinean)
- 1 carrot, chopped
- 1 onion, chopped
- 3 celery ribs, chopped
- 1 bouquet garni (fresh parsley, thyme and oregano)
- 3 garlic cloves
- 2 tablespoons olive oil
- Chimichurri Sauce
- 1 cup fresh Italian parsley, packed tight
- 2 fresh bay leaves, chopped
- 3 tablespoons fresh oregano or 3 tablespoons marjoram leaves
- 3 ounces extra virgin olive oil
- 2 tablespoons sturdy red wine vinegar
- 1/4 cup fresh cilantro leaves, packed tight
- 2 garlic cloves, peeled
- 1 fresh serrano chili
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Method
- Combine all Chimichurri Sauce ingredients except the oil and vinegar in a large mortar/pestle. Add the liquids once the herbs and seasonings are well pureed. Feel free to use a food processor if you must. Reserve.
- In a large Dutch oven over medium-high heat, brown the rabbit pieces in the oil, in batches if need be. Remove and reserve rabbit, saute the vegetables and herbs until onions are glassy and add rabbit back to pot.
- Add wine, bring to a slow boil and stir, then cover and cook, turning heat to low, for 90 minutes. Allow rabbit to cool in liquid with lid on for one hour at room temperature Then transfer rabbit to a work bowl, strain broth, pouring over the rabbit pieces and cover with plastic wrap, refrigerate.
- Remove rabbit from wine broth, bring broth to a boil over medium heat and reduce to sauce consistency. Allow rabbit to come to room temp while sauce is reducing, and grill or broil to heat through and crisp the rabbit pieces. Serve rabbit, covering the meat with the sauce and passing lots of chimmichuri at the table.
