1 rabbit, cut into pieces
3 large garlic cloves
1 bottle of red wine
2 oz. of kosher salt
1.5 oz. of sugar
1.5 oz. of peppercorn
1 small branch of thyme
½ bay leaf
½ star anise
Combine and stir all ingredients (except rabbit) in a large sauce pan and bring to a boil; set aside for 15 minutes. Submerge rabbit pieces in cooled brine and place in refrigerator for 6 hours. Drain, discard marinade, and pat dry, then sear rabbit in olive oil over medium-high heat; about 3-5 minutes per side. Place rabbit in oven safe dish and finish cooking in a 400-degree oven for about 30-35 minutes, brushing with more olive oil as necessary. Arrange on plate and serve. This would be nice with a side of wild rice pilaf and fresh greens salad.
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