Rabbit with Parsley Sauce

Rabbit with parsley sauce is a delicious and flavorful dish that showcases the tender meat of rabbit in a rich and aromatic sauce. In this recipe, the rabbit pieces are marinated in a mixture of soy sauce, Tabasco sauce, white pepper, sweet smoked paprika, and dried basil, creating a savory and spicy flavor profile. After marinating, the rabbit is browned in olive oil and then cooked with onions, white wine, chicken stock, garlic, and fresh parsley. The result is a succulent rabbit dish with a flavorful and aromatic sauce. This dish pairs well with mashed potatoes or boiled rice, allowing you to savor every bite of the tender rabbit meat and flavorful sauce.

INGREDIENTS:

• 100ml/3½fl oz light soy sauce
• 5 drops of Tabasco sauce
• ½ teaspoon ground white pepper
• 1 tablespoon sweet smoked paprika
• 1 teaspoon dried basil
• 1.4kg/3lb rabbit, cut into pieces
• 3 tablespoons olive oil
• 75g/3oz plain flour
• 1 large onion, finely sliced
• 250ml/9fl oz dry white wine
• 250ml/9fl oz chicken stock
• 2 garlic cloves, finely chopped
• 4 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons salt

PREPARATIONS:

1. In a medium bowl, combine the light soy sauce, Tabasco sauce, ground white pepper, sweet smoked paprika, and dried basil. Add the rabbit pieces to the mixture and coat them thoroughly. Marinate the rabbit in the refrigerator for at least 1 hour.
2. Preheat the oven to 180°C/350°F/Gas mark 4.
3. Heat the olive oil in a flameproof casserole dish. Lightly coat the rabbit pieces in flour, shaking off any excess. Brown the rabbit pieces in the hot oil for 5-6 minutes, turning them frequently. Remove the rabbit from the casserole dish using a slotted spoon and set aside on a plate or dish.
4. Add the finely sliced onion to the casserole dish and cook over low heat for 8-10 minutes until softened.
5. Increase the heat, add the dry white wine, and stir well to mix in all the cooking juices.
6. Return the rabbit pieces and any accumulated juices to the casserole dish. Add the chicken stock, finely chopped garlic, chopped fresh flat-leaf parsley, and salt. Mix well, ensuring the rabbit pieces are coated with the sauce.
7. Cover the casserole dish and transfer it to the preheated oven. Cook for about 1 hour until the rabbit is tender, stirring occasionally.
8. Serve the rabbit with parsley sauce hot, accompanied by mashed potatoes or boiled rice.

YIELD: Serves 4

SPECIAL INSTRUCTIONS:

• Ensure that the rabbit pieces are coated thoroughly with the marinade to infuse the flavors into the meat.
• Stir the rabbit occasionally during cooking to ensure even cooking and distribution of the sauce.

TIPS:

• Garnish the dish with additional chopped fresh parsley for added freshness and visual appeal.
• Serve with a side of steamed vegetables for a complete and balanced meal.

In conclusion, rabbit with parsley sauce is a delectable dish that highlights the tender meat of rabbit in a flavorful and aromatic sauce. The rabbit pieces are marinated in a mixture of soy sauce, Tabasco sauce, white pepper, sweet smoked paprika, and dried basil, creating a savory and slightly spicy marinade. After marinating, the rabbit is browned and then cooked with onions, white wine, chicken stock, garlic, and fresh parsley, resulting in a flavorful and tender rabbit dish. This dish can be served with mashed potatoes or boiled rice, allowing you to enjoy the succulent rabbit meat along with the rich and aromatic sauce. Impress your guests with this delicious rabbit with parsley sauce recipe!