Dark Roasted Pomegranate Rabbit

Recipe from Biba

Adapted by Molly O'Neill

Dark Roasted Pomegranate Rabbit
Karsten Moran for The New York Times
Total Time
About 1 hour, plus 1 day's marinating
Rating
4(11)
Comments
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Featured in: FOOD; Rabbit Is Rich

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Ingredients

Yield:Four servings

    The Marinade

    • ½cup pomegranate juice
    • ½cup olive oil
    • 1small onion, minced
    • 3small shallots, minced
    • 1teaspoon minced fresh thyme
    • ½teaspoon ground cumin
    • â…›teaspoon honey
    • ¼teaspoon freshly ground pepper

    The Rabbit

    • 1fresh rabbit, about 3½ pounds, cut in 6 or 7 pieces
    • 1tablespoon olive oil
    • Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

860 calories; 53 grams fat; 11 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 8 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 81 grams protein; 1182 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together marinade ingredients. Add rabbit pieces and marinate overnight in the refrigerator, turning rabbit several times.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Ratings

4 out of 5
11 user ratings
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Comments

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Ricka Gerstmann

This was really good, but my son and I thought that it needed a little more acid oomph in the sauce. Next time, I plan to try adding a bit of TJ's pomegranite vinegar.

Jeff

Has anyone tried this with dark meat chicken, like thighs?

Gina

Very easy recipe. I raise rabbit, so I am always looking for good recipes. I suspect this would also work well with lamb, goat, or duck.

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Credits

ADAPTED FROM BIBA, BOSTON

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