Rabbit with Apricots in Cabernet Sauce
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.
Rabbit with Apricots in Cabernet Sauce
Modified from Werner Albrecht, The French Room.
Author: Werner Albrecht, The French Room
Recipe type: Main Course
Cuisine: American
Serves: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Source: Great Chefs of San Francisco, Avon Books
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.
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.
