This month, I’m going to do something a little different. In some countries rabbit is a sought after dish, and this month, I decided to do a small, roasted one. Consider including this in your next holiday meal. There’s a lot to be thankful for this year. This life is truly a unique experience. So, let’s eat a unique meal. Now, let’s get to it!
Thanksgiving Rabbit
Ingredients
1 whole rabbit
3 chopped shallots
2 bags of spinach
1 bag of dehydrated wild mushrooms (whole foods)
2-4 bunches of celery (depending on size)
2-3 packs of sliced mushrooms
2 cups of water
1 jar of poultry seasoning or quail
1 bottle of extra virgin olive oil
2 apples
Instructions
Start by preheating your oven to 180 degrees. When cooking rabbit you want the low and slow method. I used a hotel pan to cook it in with a 9 pan to maintain a tender rabbit. Next you want to mix your spinach, chopped shallots, and wild mushrooms in a bowl. Add some EVOO and mix together. Place that in the center of your roasting pan.
Next, on a cutting board, add olive oil to both sides of your rabbit and your seasoning. Oil first. Then, place the belly side over the spinach mixture. Use the two whole apples to hold up each end of your rabbit. Pour a little water around the rabbit in your pan and evenly place the mushrooms around it.
Take your celery and place it around the rabbit. Almost like it’s in a garden. When I made it, I called it “Rabbit in a Garden” to the guests. You can also cut it up into pieces for easier placement if you so desire. Now I used a 9 pan in my hotel pan but you can just add a little water to your pan if need be.
Wrap it with aluminum foil and place in the oven for 45 minutes. After that, remove the foil and let it cook to a temperature of 160 degrees. Cook for 30 minutes more and you’re all set! Super simple meal and there’s even juices to baste it. Cut into sections and serve over the spinach mixture. Use the mushrooms and celery as a side with the roasted apples.
If you want to do fresh herbs with your rabbit, try rosemary, garlic, coriander, sage or even marjoram. I had some special spices from Dolce Vita here in Las Vegas. To recreate it, just reach out to them for your own delicious spices. You can even replace the water with wine, add some carrots and parsnips too. The choice is yours. Just remember to roast and not create a stew if you cook too long.