This is my attempt at recreating the flavors that the marinade brought to the poultry. I decided to use rabbit instead of chicken partly because I had rabbit in the freezer but also because why not post a rabbit recipe in honor of Easter? Stupid bunny always leaving damn eggs all over the place! I'll fix him! Anyway, this marinade would work perfectly with chicken or pork so feel free to substitute if you feel squeamish eating Thumper.
Since I can't go too long without listening to them I decided to compliment this meal with some Pixies. More specifically, Debaser. It's a classic from my childhood and one that never fails to get my blood going! - justin
Citrus Braised Rabbit
Time: 8 hr marinade, 1 hr cook time
- 1 whole skinned rabbit, 2-3 lbs, cut into 6 pieces
- 3/4 cup fresh squeezed orange juice, approx 2 large oranges
- 2 tbsp orange zest
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 tbsp fresh chopped basil
- 3 tbsp white balsamic vinegar (you can sub white wine vinegar if you don't have white balsamic)
- 3 tbsp minced shallots
- 1 tsp celery seeds
- 1 tsp ground coriander
- 2 tbsp extra virgin olive oil
- 1 cup chicken or vegetable broth
- 1 tbsp cornstarch
- 1 tbsp water
Preheat oven to 400 degrees.
Bring oven safe skillet to temp over burner on medium flame and add the olive oil. Remove rabbit from marinade, reserving the liquid, and brown in skillet, approx 7-10 minutes per side. After rabbit is browned, add reserved marinade and broth to skillet and bring to a simmer, approx 2-3 minutes. Place the skillet in the oven, uncovered, for 30 minutes.
Remove from the oven and transfer rabbit to a plate. Dissolve cornstarch in the water. Simmer the liquid in the skillet over medium burner and add the cornstarch slurry. Stir with whisk until sauce thickens. Drizzle sauce over rabbit to serve.