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

1. Wipe rabbits dry and season with salt and pepper.
2. Preheat oven to 350 degrees.
3. Heat oil until it is almost smoking.
4. Add the rabbit pieces and sear over high heat until brown on both sides.
5. Remove from heat and place in baking pan.
6. Bake for about 10 minutes, while preparing sauce.
7. Wipe grease from pan and deglaze pan with vermouth.
8. Add thyme, lemon juice and stock and cook quickly over high heat to reduce to 1/3 original volume.
9. Watch carefully.
10. Remove from heat and with wire whisk beat in 1/4 cup yogurt.
11. By the time the sauce is finished the rabbit should be cooked.
12. Remove from oven.
13. Whisk liquid from baking pan into the sauce.
14. Place rabbit on serving platter and nap with sauce.
15. 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)