rabbit with feta

prep time:  tbd
cook time:  tbd
servings:  2 - 4

1 3-pound rabbit - cut into 8 pieces
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
6 garlic cloves - crushed and peeled
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup white wine
1 tablespoon olive oil
5 thing slices lemon - seeded
4 tablespoon butter - cut into pieces
4 ounces feta cheese - crumbled

1.  place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper.  cover loosely with plastic wrap and let stand at room temperature for 1 hour.

2.  heat oven to 400 degrees.  in a small saucepan over medium heat, simmer wine until reduced by half.

3.  heat oil in a large skillet over medium-high heat.  add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 - 4 minutes a side.

4.  put lemon slices and half the butter into the pan.  pour in reduced wine.  cover and transfer to oven for 5 minutes.  uncover and scatter feta over the top.  continue cooking until rabbit is just cooked through 5 - 10 minutes more.  stir in remaining butter and salt if needed.

- new york times, march 2014

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