Roast rabbit with pre-cooking in vegetable broth with herbs is a simple preparation that preserves the juices and properties of this type of meat, removing any gamey smell.
It is a lean and nutritious type of meat suitable even for small children, but achieving satisfactory results in cooking it can be challenging.
Indeed, as mentioned, it is characterized by a strong gamey smell, which is usually eliminated by sautéing. However, this results in a dish where the oil stays on the heat for too long, making it less light.
Instead, by pre-cooking the rabbit in a light vegetable broth, marinating it for a few hours, and finally quickly roasting it on a grill pan, you will get meat that is tender and moist inside, while a deliciously fragrant and flavorful crust forms on the outside.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2.2 lbs rabbit in pieces
- as needed water ((to cover the rabbit during cooking))
- 1 large onion
- 1 large carrot
- 1 celery stalk
- 1 bay leaf
- 4 lemons
- 5 sprigs parsley
- as needed garlic
- as needed oregano
- as needed oil
- as needed salt
- as needed pepper
Tools
- non-stick or cast iron grill pan
- large pot
- silicone kitchen tongs
Preparation
In a large pot, pour the water and add the onion cut into quarters, the carrot in pieces, the whole celery stalk, the bay leaf, half a whole lemon, and the juice of half a squeezed lemon.
When it boils, add the rabbit pieces and a bit of salt, cook for about 40-45 minutes, until a fork slides in easily where the meat is thickest.
At this point, remove the rabbit pieces from the broth and let them drain on a colander.
Meanwhile, prepare a marinade with two lemons, oil, chopped parsley, halved garlic, salt, pepper, and oregano.
Soak the rabbit in it and leave it there for a few hours.
Remember to turn it at least once.
On a well-heated grill pan (if using cast iron, sprinkle with coarse salt) lay the rabbit pieces and, using a bundle of parsley or celery as a brush, baste them with the marinade during cooking.
Keep the rabbit on high heat until a nice crust has formed on both sides.
Turn the rabbit pieces using kitchen tongs.
The roast rabbit with pre-cooking in vegetable broth is now ready.
Serve hot, drizzling with a salmoriglio (different from the marinade) made with oil, lemon, salt, pepper, and, if desired, sprinkled with chopped parsley.
Storage
It is preferable to consume it freshly roasted, as the meat tends to thicken over time. In any case, it can be stored covered in the fridge for a couple of days.
It is preferable to consume it freshly roasted, as the meat tends to thicken over time. In any case, it can be stored covered in the fridge for a couple of days.
Here is a selection of excellent products useful in the kitchen. Many of these I have personally purchased and tested. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
