Recipe courtesy of Easy Bistro

Erik's Roasted Rabbit with Mushroom Glaze and Root Vegetables

  • Level: Intermediate
  • Total: 1 day 4 hr 40 min (includes brining time)
  • Active: 1 hr
  • Yield: 8 to 12 servings
Share This Recipe

Ingredients

Brine:

1/2 cup salt

1/2 cup sugar 

1/4 cup white miso paste

5 bay leaves 

3 scallions, chopped

2 whole fresh rabbits, about 3 pounds each

Mushroom Glaze:

1/2 cup mirin or white wine

1/2 cup dried mushroom powder 

1/2 cup white soy sauce (shoyu)

1/2 cup rice wine vinegar 

2 tablespoons fish sauce 

3 scallions, chopped

1 knob ginger, peeled and sliced (about 3 tablespoons) 

Root Vegetables:

1 pound baby beets, washed and peeled (peeling optional)

1 pound baby carrots washed and peeled (peeling optional) 

1/2 pound pearl onions, peeled 

Salt and pepper

1/2 cup extra-virgin olive oil

1/4 pound mixed, fresh whole herbs, such as bay leaves, parsley, oregano or thyme, or whatever is available

Roasted Rabbit:

Salt and pepper, to season

1/2 cup canola oil 

Directions

  1. For the brine: Bring a gallon of water to just under a boil in a large pot, then remove from heat and add the salt, sugar, miso paste, bay leaves and scallions and stir until the salt, sugar and miso paste are fully dissolved. Let the brine cool completely, about 1 hour, then add the rabbit to the brine. Refrigerate, with the rabbits fully submerged, for 24 to 36 hours.
  2. For the mushroom glaze: Combine the mirin, mushroom powder, white soy sauce, vinegar, fish sauce, scallions, ginger and 2 cups water in a medium sauce pot. Bring to a simmer and continue to cook until the liquid reduces by half, about 1 hour. Turn off the heat and set aside.
  3. For the root vegetables: Preheat the oven to 350 degrees F. Combine the beets, carrots and onions in a mixing bowl and sprinkle with salt and pepper, then drizzle with the olive oil. Add the herbs to the vegetables.
  4. Pour the seasoned vegetables and herbs onto a sheet of aluminum foil, then fold into an envelope, crimping the sides well. Bake until the vegetables are tender all the way through, about 45 minutes. Remove the herbs if desired.
  5. For the roasted rabbit: Preheat the oven to 350 degrees F. Remove the rabbits from the brine, pat dry and sprinkle gently with salt and pepper.
  6. Heat 1 or 2 large cast iron pans on the stovetop. (You don't want them to crowd the pan.) Add a layer of canola oil the pans and sear the rabbits on each side until they are lightly browned.
  7. Transfer the rabbits to the oven and cook, basting the rabbits with the mushroom glaze every 10 minutes, until an instant-read thermometer inserted into the leg (but not touching the bone) registers 155 degrees F, about 40 minutes. Let the rabbits rest on a wooden cutting board 5 minutes. Carve the rabbits and serve, drizzled with the mushroom glaze, with the roasted root vegetables.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.