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Moister, more succulent rabbit with simple salt curing.

Moister, more succulent rabbit with simple salt curing

Remarkably lean, rabbit is very similar in texture to chicken breast. Because rabbit is so lean, many think it tastes dry.

If you have shied away from rabbit for this reason, here is a method that adds moistness and succulence to this delicate meat. You use a simple, old-fashioned technique called salt curing. The salt alters the texture of the meat and holds its moisture when cooked. Rub the rabbit with seasoned salt, let stand several hours, then rinse the meat and braise.

Domestic rabbit is available cut up or whole in the meat counter or frozen food section of supermarkets and specialty markets. Usually, it is priced at about $2.50 to $3 per pound. To cut up whole rabbit, cut apart at the shoulder and thigh joints. Cut the back into pieces.

Salt-cured Rabbit

2 teaspoons salt

1/2 teaspoon each ground allspice, cayenne, and black pepper

1 teaspoon each crushed bay leaves and dry thyme leaves (or 2 teaspoons fresh thyme leaves)

1 fryer rabbit, about 2 1/2 pounds, cut into pieces


1 tablespoon olive oil or salad oil

1 can (about 15 oz.) green ripe olives

Combine salt, allspice, cayenne, black pepper, bay leaves, and thyme. In a glass, ceramic, or stainless steel bowl, coat rabbit with the blended seasonings; cover and chill 10 to 12 hours. Thoroughly rinse rabbit under cold running water, rubbing lightly to release as much salt as possible; drain and pat rabbit dry. (If you are not ready to start dinner, chill rabbit, covered, up to 8 hours.)

Photo: Flavorful mixture of seasonings adds moistness to rabbit. Sprinkle meat with allspice, crushed bay leaves, salt, thyme, and two kinds of pepper. Mix well to coat; let cure overnight

Photo: Serve portions of browned and braised rabbit with pan juices and green olives In a 12- to 14-inch frying pan (with tightfitting lid) over medium-high heat, add oil, rabbit, and olives. Cook, uncovered, turning rabbit pieces to brown well on all sides, about 15 minutes. Cover and cook on medium-low heat until meat is tender when pierced, about 30 minutes; turn rabbit pieces occasionally. With a slotted spoon, transfer the rabbit and olives to a platter; keep warm. Measure pan drippings and add water to make 3/4 cup. Pour liquid into pan, stirring to free browned bits. Bring to a boil on high heat. Pour juices into a sauce boat. Spoon rabbit and olives onto dinner plates and offer the juices to pour onto individual portions. Makes 3 or 4 servings.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1986
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