Dark Roasted Pomegranate Rabbit

• 1/2 cup pomegranate juice
• 1/2 cup olive oil
• 1 small onion, minced
• 3 small shallots, minced
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon ground cumin
• 18 teaspoon honey
• 1/4 teaspoon freshly ground pepper
• 1 fresh rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

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

pomegranate juice, olive oil, onion, shallots, thyme, ground cumin, honey, freshly ground pepper, fresh rabbit, olive oil, salt

Taken from cooking.nytimes.com/recipes/8282 (may not work)