 |
| HomeRecipe Articles Links Forum Sign In Register |
|
Categories
Search for RecipesEthnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.Ask The Chef!
Our Friends
|
Home -> Main Dishes
Ingredients (view qty in metric system instead) 3 to 4 pound rabbit, skinned, dressed and cut into 8 pieces 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. vegetable oil 6 cloves garlic, unpeeled 3 medium shallots, peeled and quartered 2/3 cup plus 2 tbsp. dry white wine 1/4 cup veal demi-glace 2 1/2 tbsp. chopped fresh basil leaves 4 tbsp. butter, room temperature Directions Preheat oven to 450 degrees. Season rabbit with salt and pepper. Heat oil in a shallow roasting pan over medium-high heat. Add rabbit, garlic and shallots and cook until rabbit is lightly browned. Transfer pan to oven and roast rabbit 25 to 30 minutes until tender. Transfer rabbit to a platter and tent with foil. Discard fat from roasting pan. Boil pan juices until slightly reduced. Stir in wine and demi-glace. Boil 5 minutes. Strain mixture into a small saucepan. Boil until reduced by half. Add basil and boil 1 minute. Remove pan from heat. Whisk in butter 1 piece at a time. Divide rabbit between 4 plates and serve immediately with sauce. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
Latest Recipes
© 2006 - RecipeQuick.com - Contact Us