Green Lake Grilled Rabbit With Lemon Thyme and Yogurt
- 2 rabbits, skinned and boned (4 legs and 4 saddle halves)
- Salt and pepper to taste
- 3 to 4 tablespoons peanut oil
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/2 cup dry vermouth
- 3 tablespoons lemon juice
- 1 cup rabbit, veal or strong chicken stock
- 1/4 cup plain yogurt
- Additional yogurt at room temperature for garnish
- Wipe rabbits dry and season with salt and pepper.
- Preheat oven to 350 degrees.
- Heat oil until it is almost smoking.
- Add the rabbit pieces and sear over high heat until brown on both sides.
- Remove from heat and place in baking pan.
- Bake for about 10 minutes, while preparing sauce.
- Wipe grease from pan and deglaze pan with vermouth.
- Add thyme, lemon juice and stock and cook quickly over high heat to reduce to 1/3 original volume.
- Watch carefully.
- Remove from heat and with wire whisk beat in 1/4 cup yogurt.
- By the time the sauce is finished the rabbit should be cooked.
- Remove from oven.
- Whisk liquid from baking pan into the sauce.
- Place rabbit on serving platter and nap with sauce.
- Serve rabbit with dollop of yogurt and braised vegetables.
rabbits, salt, peanut oil, thyme, lemon juice, rabbit, plain yogurt
Taken from cooking.nytimes.com/recipes/2314 (may not work)