I always have the urge to cook rabbit for Easter. Once again I was not allowed to, and I had to wait until later on to do so. Last fall I canned pears from our pear tree, and I thought they would taste great in this dish.
This recipe is actually quite simple, and despite the many steps it’s easy to cook. You can substitute fresh pears or even store bought canned pears, since I don’t have that many more left to give you.
- 1 rabbit
- 1/4 cup calvados or brandy
- 4 cloves garlic
- 1/2 tsp. salt
- black pepper to taste
- 2 tbsp flour
- 2 medium size turnips cut into cubes
- 1 rutabaga cut into thick strips
- 1 shallot minced
- 1 tsp. chicken bullion
- 1/4 cup white wine
- 1 fresh thyme sprig
- 1 fresh oregano sprig
- 3-4 pears canned/fresh
- 6 oz. baby spinach
- olive oil
- salt and pepper to taste
Make a paste with the garlic cloves, calvados, salt and pepper–I like to use my mortar and pestle for this. Rub the paste on the rabbit pieces. The butcher can break down the rabbit for you or if you feel adventurous, you can do it yourself–a rabbit is very similar to a chicken in this sense. Let it marinate refrigerated for at least a half hour.
While the rabbit marinates, peel and cut the rutabaga and the turnips. Reserve the rutabaga in water.
Heat up 2 tablespoons of olive oil in a large dutch oven or pan, and lightly brown the turnips. Remove from the oil and reserve.
Flour rabbit, add 2 more tablespoons of olive oil, and brown the rabbit. Remove the rabbit and set aside. Saute shallot in the rabbit oil, then deglaze the bottom of the pan with the pear liquid and white wine. Mix in the chicken bullion at this point.
Return rabbit to the pan. Sprinkle the thyme and oregano over the rabbit.
Rinse and place the rutabaga and turnips over the rabbit. Salt and pepper. Cover and cook until the rabbit and vegetables are fork tender, around 15 to 20 minutes. Mix in the pears and cover for 5 more minutes to warm them up. If you are using fresh pears add them right after the turnips.
Wilt spinach in a separate saute pan and arrange in the center of the plate with rabbit, turnips, rutabaga and pears. Drizzle the juices from the pan over the rabbit and serve.
See the wine pairing for this recipe at best when shared: rabbit with pears.
9 Replies to “rabbit with pears”
I don’t think I could cook Thumper…
But, Heather! it’s not Thumper–it’s a rabbit and it was delicious! 🙂
I love the way you layout your blog and the pictures, really fantastic. I’m going to try this one, I love rabbit!
Thank you Margie! Let me know how you like it.
Clean, simple, clear pictures and directions. Well done!
Thank you, Joe!
Chef Daniel, this looks great, was getting ready to cook some rabbit and thinking of trying this! Great Job
Hi Daniel, I stumbled across your site as I was googling rabbit recipies, This looks great and I will try it, To those who have a thumper issue – dont – rabbit is a lovely meat. I was actually looking for a Northern French recpie which I used to cook many years ago where you slice the pears into rings and pan fry them in butter to caramlise them first and then add them to the pot – works beautifully = I think I might try that as a variation on this recipe and I’ll tell you how it goes. Certainly the brandy will add bags of appropriate flavour with the thyme etc. Keep it up and I’ll keep tuning in, best, matt