Recipe Categories
 Meat 
Back To Rabbit

Cullen's Pot Roast Rabbit Thyme Sage Lemon

1 x rabbit
1 x lemon
1 x salt and freshly ground black pepper
1 x heaped tablespoon chopped rosemary
1 x heaped tablespoon chopped thyme
1 tbl olive oil
1 sm and 1 big knob of butter
8 x sage leaves
1/2 x clove of garlic thinly sliced
1 lrg glass of white wine

 Method :
Peel the lemon with a peeler (just to remove the fragrant yellow skin) and roughly slice the peel.
Squeeze a little lemon juice over the rabbit joints just enough to moisten them.
Season the pieces generously with salt and pepper and roll them in the rosemary and thyme.
Heat the olive oil in a hot pan add the rabbit pieces and any remaining rosemary and thyme and fry them fast for about 5 minutes or until the rabbit is golden brown; about halfway through this process add the lemon zest a small knob of butter and the sage leaves (this should make the sage leaves go crispy).
Add the garlic and fry for another minute to soften but not colour.
Add the white wine which should sizzle nicely.
Finish this in the oven for about 10 minutes at 200C/400F/gas 6. Remove from the oven add a big knob of butter and stoosh it around for a bit. Then allow it to rest for a couple of minutes the wine and butter should create a lovely mild sauce.
Serve with wedges of roast potato and roasted red onions (qvroasted red onion with thyme and butter ).
For this you'll need a pan or casserole dish that will go on the hob and into the oven. The rabbit should be cut into 4 legs and 4 saddle pieces your butcher will do this for you or you can buy it already cut up in the supermarket. Rabbit has a subtle and pleasant taste and it's a good carrier of flavours. People tend to associate rabbit with stews or pies but in this recipe it is potroasted quickly.
Serves