Whole Roasted Rabbit With Garlic, Rosemary and Coriander |
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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 3 |
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I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time. Ingredients:
1 (2 1/4 lb) rabbit |
kosher salt |
white pepper |
4 tablespoons olive oil |
2 garlic cloves, finely diced |
2 teaspoons finely diced fresh rosemary |
1 teaspoon coriander seed, crushed |
1 teaspoon black peppercorns, crushed |
1/4 teaspoon red new mexico chile powder |
Directions:
1. Line a sheet pan with parchment paper.
2. Spread rabbit out as flat as possible and place it on prepared pan.
3. Season both sides with salt and pepper.
4. Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
5. Rub mixture over both sides of rabbit.
6. Cover and refrigerate 2-3 hours.
7. Preheat oven to 475°F.
8. Uncover rabbit.
9. Roast until tender and cooked through, 30-35 minutes.
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