Wednesday, July 18, 2007


Moist and faintly spicy, the rabbit is garnished with buttery-tasting apple slices.

1 2lb rabbit, cut into 6 serving pieces

1 cup apple cider

2 tbsp. Dijon mustard

2 tbsp. green peppercorns

1 1/2 tbsp. chopped fresh thyme leaves plus more for garnish or 1 tsp. dried

1 tbsp. crushed peppercorns

1/2 tsp. crushed red-pepper flakes

2 tsp olive oil plus more for oiling roasting rack

1 firm apple, unpeeled

1 tbsp. fresh lemon juice

2 tsp. butter

1 tbsp. brown sugar

Place rabbit pieces in a non aluminum shallow dish. In a small bowl, whisk together cider, mustard, green peppercorns, thyme, black peppercorns and red pepper flakes and pour over the rabbit, turning to coat well. Cover and marinate in the refrigerator for 24 hours, turning occasionally.

Preheat oven to 450 degrees. Brush marinade off the rabbit pieces, reserving it. Heat oil in a nonstick skillet over medium-high heat, and sear the rabbit pieces for 1 to 2 minutes per side, or until lightly browned. Place them on a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting occasionally with the reserved marinade, until the juices run clear when the rabbit is pierced with a skewer.

Meanwhile, core and slice apple into 1/2-inch slices. Toss with lemon juice. Heat butter in a nonstick skillet over medium heat. Add apples, sprinkle with brown sugar and cook for 3 to 4 minutes, or until golden, turning once. Arrange rabbit on a serving platter and garnish with apple slices and fresh thyme, if using. Serves 4.

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