The mingling of classic fall ingredients — apples, cider and leeks — is perfect for a Sunday supper. Serve over creamy mashed potatoes with a sprinkling of toasted, chopped hazelnuts.
Cooking Rabbit: Recipes and Tips
1 rabbit, cut into 6 pieces
4 tablespoons butter, melted
1 tablespoon smoked paprika
1/2 teaspoon ground fennel
1 tablespoon kosher salt
6 garlic cloves, smashed
1 slice bacon, cut into 6 pieces
1 cup apple cider, white wine or chicken broth, or combination
1 cup sliced leeks, white part only
1 small apple, cored and chopped
Remove rabbit meat from refrigerator, rinse under tepid water and pat dry. Cover and set aside for 30 minutes.
In small bowl, combine butter, paprika, fennel, salt and garlic.
Place rabbit in shallow baking dish, large enough to hold all meat pieces in one layer. Pour butter and spice mixture over meat, making sure all pieces are coated. Set aside.
Place oven rack in upper-third position. Heat oven to 450°F.
Place bacon piece atop each rabbit piece. Roast rabbit for 20 minutes, or until browned. Turn meat pieces over. Pour in apple cider and scatter leeks in pan. Baste meat, and cook for another 8 to 10 minutes. Scatter apple pieces and cook for an additional 15 to 20 minutes, or until rabbit is done.
Remove from oven and let rest for 5 to 10 minutes before serving.
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