Rabbit With Vanilla Almond Marinade Recipes

Steps:

• Wash and pat dry the rabbit pieces; place into a large resealable plastic bag. Pour in marinade and seal the bag. Turn the bag over several times to coat rabbit with marinade and allow to marinate in refrigerator 2 to 8 hours or overnight, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce to low. Remove rabbit from marinade and shake off excess liquid; discard the used marinade.
• Lay the rabbit pieces onto lower rack of grill. Grill until the rabbit shows good grill marks, the meat is no longer pink inside, and the juices run clear, 12 to 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a piece should read at least 160 degrees F (70 degrees C).

Steps:

• Cut the rabbit saddles into two or three pieces each. Set them aside with the meaty rear legs. Bone the rib sections, putting the meat with the saddles and legs. Set aside the other bony rabbit parts for the sauce, reserving liver, etc., for another use (such as pate).
• Grind the whole almonds in a food processor until they are almost paste. Add the onions and grind again until a thick, grainy sauce is formed, then whirl in the lime juice, vanilla seeds, vanilla oil and salt.
• Coat each meaty piece of rabbit with the marinade and set it in a single layer in a shallow glass or china dish such as a rectangular baking pan. Cover with plastic wrap and allow to marinate for four hours at room temperature or eight hours in the refrigerator.
• Place the bony parts in a large saucepan or kettle with the onion, peppercorns and garlic. Cover generously with water, using at least five cups. Bring the liquid to a boil, then reduce to a simmer, cover the pan and cook for two hours.
• Uncover and cook one to one-and-a-half hours more. Strain the broth and taste. It should be quite strongly flavored. If it is not, return to the heat and reduce to concentrate. You should get about three cups of broth, of which you will need one-and-a-half cups. (The remainder may be used in recipes calling for chicken stock.)
• About one hour before serving time, place a rack in the upper third of the oven and preheat to 450 degrees. Put a generous layer, about one-eighth inch, of vanilla oil in a shallow baking pan, such as a jellyroll pan, large enough to hold the rabbit pieces in one well-separated layer.
• Scrape the marinade from the rabbit, reserving it and any juices that have collected. Dredge each piece of meat with flour, making sure all parts are coated, and place on the prepared pan.
• Put the rabbit in the oven, bake 15 minutes, then reduce the heat to 425 degrees and bake 15 minutes more. Using tongs, turn the pieces over. Add more oil if they seem to be sticking. Cook 15 to 25 minutes more, until the meat is well browned and the juices run clear when a piece is pricked.
• While the rabbit is cooking, combine the reserved marinade and juices with one-and-a-half cups of the rabbit broth. Simmer over low heat for about 40 minutes, stirring occasionally, until all the raw onion flavor is gone and a thick, well-balanced sauce has formed. Taste and add salt as desired.
• To serve, place the rabbit in the center of a warmed serving platter and surround with a border of sauce, using half of it. Garnish the platter with lime slices and serve the remaining sauce separately.

Steps:

• Whisk together marinade ingredients. Add rabbit pieces and marinate overnight in the refrigerator, turning rabbit several times.
• Preheat oven to 400 degrees. Remove rabbit from marinade and reserve marinade. Pat rabbit dry. Heat olive oil in a large skillet over medium heat. Working in two batches, add the rabbit and sear until golden, about 8 minutes per batch.
• Place rabbit on a baking sheet. Bake until tender, 8 to 15 minutes, removing smaller pieces as they are done. Meanwhile, pour the marinade into the skillet. Simmer over medium heat for 5 minutes, scraping up browned bits from the bottom of the pan.
• Pour juices that have accumulated on the baking sheet into the sauce. Strain through a fine sieve. Degrease. Season with salt and pepper to taste. Place the rabbit on a serving platter. Pour the sauce over the rabbit and serve.

Steps:

• Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
• Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.