An exciting, refreshing and flavorful game recipe worthy of the most refined dining. The sauce brings out the best flavors of all the other ingredients creating a wonderful meal.
- 1 rabbit; young
- 1 Cup Cabernet Sauvignon (or similar red wine)
- 1 ounce vinegar; red wine
- 2 garlic cloves; unpeeled
- 1 bouquet garni **
- 5 ounces apricots; dried
- 1 salt; coarse
- 1 pepper; ground
- 3 Tablespoons oil; peanut
- 4 Tablespoons butter
- 1 Cup demi-glaze; rabbit, chicken, or duck
- Bone the rabbit saddle, legs, and shoulders and cut the meat into cubes of about 1 ounce each. Marinate the meat in the wine and vinegar with garlic bouquet garni for 12 hours, covering rabbit with cheesecloth so it will no dry out.
- Soak apricots in cold water for 1 hour, then drain.
- Drain rabbit, reserving marinade and garniture. Dry rabbit well and seas with salt and pepper.
- In a heavy casserole, heat the oil and 2 Tablespoons of butter. Add the rabbit and brown on all sides (approximately 20 minutes until meat is gray). Add garlic, bouquet garni, reserved marinade, apricots, and rabbit demi-glace.
- Cut a circle of wax paper, butter it lightly, and place it over the rabbit. Cover the casserole and simmer for 20 to 30 minutes.
- Remove bouquet garni and discard.
- Retrieve cloves of garlic and remove the peel.
- Mash garlic into a paste with the remaining butter.
- Remove the rabbit and apricots from the sauce, set aside and keep warm. Add the garlic paste into the sauce a little at a time.
- Arrange rabbit and apricots on a serving plate and cover with sauce.
Chef: Werner Albrecht, The French Room - Four Season's Clift Hotel, San Francisco, CA
** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay leaf, tied up together in a cheesecloth bag.