Preparation:
Bone the rabbit: Carefully cut all four legs away from the body. Cut each thigh away from the back legs at the joint. Set the front legs and the lower parts of the back legs aside for the stock. Reserve the thighs for the main dish. (The thigh does not need to be boned. If you prefer to bone the thigh, follow the length of the bone with a knife on the underside of the thigh, pull the meat from the bone and reserve the bone for making stock.)
Beginning at the front of the carcass, carefully remove the loin in one piece by bringing a sharp boning knife between the backbone and the loin meat, keeping the edge of the knife working against the rib bones. Pull the belly flap away and reserve for making the stock along with the carcass, trimmed legs and heart and kidney. Reserve the loin for the main dish.
Marinate the rabbit: Combine the loins and thighs with the oil, garlic, thyme, peppercorns and bay leaves, mixing to coat the rabbit thoroughly. Cover and refrigerate for at least 8 hours and up to to 2 days.
Prepare the stock: Preheat the oven to 375 degrees. Roast the reserved rabbit pieces until the pieces are browned, about 20 to 25 minutes.
While roasting the rabbit parts, saute the onion, carrot and celery in 2 tablespoons of the butter until lightly browned.
In a stockpot, combine the browned rabbit parts, browned vegetables and the water. Bring to a boil. Reduce the heat to medium-low and simmer for 2 hours. Strain the stock, removing any fat floating on the top. Store the stock in a tightly covered container in the refrigerator until ready to use.
For the bourbon sauce: Heat the rabbit stock in a saucepan. Add 3 tablespoons of the bourbon and, over medium-high heat, reduce the sauce to 1 1/2 cups (about 45 to 60 minutes). Cool and store in the refrigerator until ready to use.
Prepare the final dish: Preheat the barbecue. (The rabbit can also be sauteed in peanut oil.) Sprinkle the rabbit pieces with salt and pepper. Grill until the meat is cooked through, about 7 to 10 minutes for the loins and 5 minutes for the thighs.
While the rabbit pieces are cooking, return the bourbon sauce to the stove and bring to a boil. Add the remaining 1 tablespoon bourbon, remaining 2 tablespoons butter and the pecans. Add salt and pepper to taste. Keep warm.
To plate: Place a bed of Swiss Chard With Sweet Peppers, if including, on each plate, leaving an area free for the stewed tomatoes and spoon bread, if including (recipes follow). Arrange the rabbit slices over the chard. Place the stewed tomatoes and spoon bread, if serving, on the plate. Pour some bourbon sauce over the meat and serve immediately.
Makes 4 servings. Per serving of rabbit with sauce: |
