Pan-Roasted Rabbit with Fresh Herbs - brandy

Method

• Blanch 1 1/2 pounds of fresh spinach, stems removed, and reserved greens from 4 beets.
• Drain, rinse under cold water and squeeze out all of the liquid.
• Toss the greens in a skillet over medium-high beat with 2 tablespoons of butter and until heated through.
• Season with salt.
• To Marinate: You can do this yourself, or you can ask your butcher to cut up your rabbit as follows: forelegs left whole, hind legs cut into 3 pieces each (lower joint; thigh cut diagonally into 2 pieces), rib section cut into 3 pieces, loin cut into 3 pieces, neck left whole.
• At least 2 days before serving, place the rabbit in a shallow glass or enamel pan and add marinade ingredients.
• Turn rabbit pieces over to coat.
• Marinate, covered, in refrigerator, turning occasionally.
• Preheat you oven to 325F (160C).
• Remove the rabbit from the marinade.
• In a heavy large skillet, heat about 1/4 cup of olive oil over medium-high heat.
• Add half of the rabbit pieces and sprinkle with salt and pepper.
• Saute, turning pieces once, until golden brown, about 5 minutes.
• Transfer to oven-proof casserole.
• Discard fat from skillet and add 1/2 cup of white wine, scraping up all of the browned bits in the pan.
• Boil for 2 minutes and add the liquids out of the skillet to the casserole.
• Repeat the procedure, browning the remaining rabbit, deglazing and adding rabbit and liquid to the casserole.
• Bring the brown chicken stock to a boil; skim, if necessary, and pour it into the casserole (liquid should not quite cover meat).
• Place the casserole, partially covered, in the lower third of the oven.
• After 50 minutes, check the forelegs, racks and loins.
• If they are tender, remove them.
• Continue cooking until all of the remaining pieces are tender, 1 to 1 1/2 hours total cooking time (timing can vary depending on size and tenderness of the rabbit).
• Transfer to serving plates and keep warm.
• Meanwhile, blanch the garlic in boiling salted water for 30 seconds; drain.
• Blanch again for 30 seconds, drain.
• Place in a small skillet with 1 tablespoon of olive oil and saute over high heat for 1 minute.
• Place the skillet in the oven until the garlic is golden, 25 to 30 minutes.
• Cut each clove into 3 or 4 pieces; set aside.
• When the rabbit is tender, place the skillet with cooking liquid over high heat and boil until reduced by half, about 15 minutes.
• Skim all of the fat from the surface.
• In a small cup, stir together the arrowroot and water; whisk the mixture into the reduced cooking liquid and return to a boil.
• Add brandy, adjust seasonings with salt and pepper, and skim again if necessary.
• Stir in the reserved garlic pieces, and pour over the rabbit.
• Serve your rabbit with Roast Beef Puree, spinach and beet greens.