roast rabbit with pear and barbera sauce
arrosto di coniglio con pere e salsa al barbera
TOTAL TIME: 1 hour, 30 minutes
MAKES: 6 servings
- 1 (31/2-pound) whole rabbit, boned, liver reserved
- 1 tablespoon roughly chopped parsley
- 1 teaspoon roughly chopped chives
- 1 teaspoon roughly chopped rosemary
- 1 garlic clove, peeled
- Fine sea salt
- 3 tablespoons extra-virgin olive oil
- 1/4 cup vegetable broth
- 2 Bosc pears, cored and cut into 1/2-inch cubes
- 1 cup barbera wine
- 1 small carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1/4 cup roughly chopped onion
- 1 garlic clove, gently smashed and peeled
- 1 bay leaf
- Fine sea salt
- Freshly ground black pepper
- 1/2 tablespoon cold unsalted butter
Heat oven to 350° with rack in middle.
For Rabbit: Spread rabbit open on a work surface and cover with plastic wrap. Gently pound with a meat mallet to
In the bowl of a food processor, pulse liver, parsley, chives, rosemary, garlic and 1/4 teaspoon salt until smooth. Spread liver mixture onto rabbit. Roll up rabbit and tie with kitchen string at 1-inch intervals.
Season rabbit all over with 1/4 teaspoon salt, then place in a baking dish and drizzle with oil. Roast 45 minutes, then pour broth over rabbit and add pears to baking dish. Continue roasting until an instant-read thermometer inserted into center reaches 160º, about 15 minutes more.
For Sauce: Meanwhile, in a medium saucepan combine wine, carrot, celery, onion, garlic and bay leaf; boil over high heat untilreduced by half, about 5 minutes. Whisk in 1/8 teaspoon salt, 1/8 teaspoon pepper and butter, then strain sauce into a serving bowl.
When rabbit is ready, remove from oven. Loosely cover with foil and let rest 5 to 10 minutes, then cut into slices.
Serve warm with pears and sauce.
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