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Ragout of Lemon Rabbit

Source of Recipe


Adapted from a recipe by Julia Child






List of Ingredients



• -- For the Marinade --
  
• 4 cloves garlic, peeled and chopped
  
• 2 onions, thinly sliced
  
• 2 carrots, thinly sliced
  
• 1/3 cup olive oil
  
• 2 lemons, the zest minced and the juice strained
  
• 2 bay leaves
  
• 1/2 tsp chopped dried rosemary (fresh is preferable; double the amount if using fresh)
  
• 1/8 tsp fennel seeds
  
• 1/2 tsp salt
  
• 1 frying rabbit (about 3 lbs.), cut up
  
• .
  
• -- For Cooking --
  
• Olive oil or cooking oil
  
• 1/2 cup flour
  
• 2 strips orange peel (about 4 x 1-inch wide)
  
• 2 cups chicken stock or bouillon
  
• Salt and pepper
  
• 1 lemon, cut into thin slices
  
• Parsley, for garnish
  






Instructions



1. In a large bowl, combine the garlic, onions, carrots, olive oil, lemon zest and juice, bay leaves, rosemary, fennel seeds and salt. Add the rabbit and mix about until the pieces are nicely coated. Refrigerate overnight, occasionally turning and basting.
   
   
2. At the time of cooking, scrape the marinade from each rabbit piece and pat dry (reserving the marinade). After heating a small amount of oil (enough to coat the bottom of the pan), toss rabbit in a bag containing flour. Shake excess flour from the pieces and brown in the oil. Set aside the rabbit after browning.
   
   
3. In the remaining oil (add more, if necessary), lightly brown the solids from the marinade. Add the marinade liquid, rabbit, orange peel, chicken stock and salt and pepper to taste. Place the lemon slices over the top, cover pan, and bring to a simmer on top of stove.
   
   
4. Once the ragout is bubbling slightly, move to a preheated 350º F oven and cook for about 1-1/2 hours. Stir occasionally, checking on the tenderness of the rabbit.
   
   
5. When the rabbit is done, skim the accumulated fat off surface of liquid. Remove meat to a side dish and thicken sauce, if desired (using 1 tablespoon of flour blended with 1 tablespoon of butter and whisked into the sauce). Sprinkle with parsley before serving.
   
   Makes 6 servings.