Dark Roasted Pomegranate Rabbit

Recipe from Biba

Adapted by Molly O’Neill

Published February 6, 1993

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
About 1 hour, plus 1 day's marinating
Rating
4(11)
Comments
Read comments

—Molly O'Neill

Featured in: FOOD; Rabbit Is Rich

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Four servings

THE MARINADE

  • ½ cup pomegranate juice

  • ½ cup olive oil

  • 1 small onion, minced

  • 3 small shallots, minced

  • 1 teaspoon minced fresh thyme

  • ½ teaspoon ground cumin

  • ⅛ teaspoon honey

  • ¼ teaspoon freshly ground pepper

THE RABBIT

  • 1 fresh rabbit, about 3 ½ pounds, cut in 6 or 7 pieces

  • 1 tablespoon olive oil

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 226 milligrams cholesterol; 860 calories; 28 grams monosaturated fat; 8 grams polyunsaturated fat; 11 grams saturated fat; 53 grams fat; 2 grams fiber; 1182 milligrams sodium; 81 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Whisk together marinade ingredients. Add rabbit pieces and marinate overnight in the refrigerator, turning rabbit several times.

  2. Step 2

    Preheat oven to 400 degrees. Remove rabbit from marinade and reserve marinade. Pat rabbit dry. Heat olive oil in a large skillet over medium heat. Working in two batches, add the rabbit and sear until golden, about 8 minutes per batch.

  3. Step 3

    Place rabbit on a baking sheet. Bake until tender, 8 to 15 minutes, removing smaller pieces as they are done. Meanwhile, pour the marinade into the skillet. Simmer over medium heat for 5 minutes, scraping up browned bits from the bottom of the pan.

  4. Step 4

    Pour juices that have accumulated on the baking sheet into the sauce. Strain through a fine sieve. Degrease. Season with salt and pepper to taste. Place the rabbit on a serving platter. Pour the sauce over the rabbit and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
11 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Ricka Gerstmann

This was really good, but my son and I thought that it needed a little more acid oomph in the sauce. Next time, I plan to try adding a bit of TJ's pomegranite vinegar.

Jeff

Has anyone tried this with dark meat chicken, like thighs?

Gina

Very easy recipe. I raise rabbit, so I am always looking for good recipes. I suspect this would also work well with lamb, goat, or duck.

Private comments are only visible to you.

Credits

ADAPTED FROM BIBA, BOSTON

Recipe Tags

or to save this recipe.