Recipe: Young Rabbit Antibois Style

Name: Young Rabbit Antibois Style
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 plump rabbit legs; 4 garlic cloves; 4 thin strips of bacon; 21 oz (600 g) of tomatoes seeded, peeled and coarsely chopped; 4 spring onions of the same size peeled leaving a few centimeters of green tail; 0.2 oz (5 g) of savory and 0.2 oz (5 g) of marjoram (or 0.4 oz (10 g) of thyme flowers); salt and freshly ground pepper; 1 dl of olive oil

By chef patrick Asfaux 5/5 (1 review)

Recipe Young Rabbit Antibois Style - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 20 min

Cook 120 min

Total 2h20

Servings 4 serv.

1h30 in the oven and rabbit thighs turn tender. Four legs wrapped in lard and garlic, braised in fresh tomato sauce with savory herbs. Provence in a dish, nothing fancy, just the right balance of heat and time.

Ingredients for 4 servings

Adjust for

servings

4 plump rabbit legs
4 garlic cloves
4 thin strips of bacon
21 oz (600 g) of tomatoes seeded, peeled and coarsely chopped
4 spring onions of the same size peeled leaving a few centimeters of green tail
0.2 oz (5 g) of savory and 0.2 oz (5 g) of marjoram (or 0.4 oz (10 g) of thyme flowers)
salt and freshly ground pepper
1 dl of olive oil

Step-by-step directions

The evening before.

1 Remove the germ from the garlic cloves then slice them finely.

2 In a dish arrange your rabbit legs, season with salt and freshly ground pepper, then on each leg place 2 garlic petals and wrap them in the bacon strip.

3 Cover with a spoonful of olive oil, cover with plastic wrap and refrigerate.

The next morning.

4 Preheat your oven to 180°(th6).

5 In a Dutch oven place 2 tablespoons of olive oil, when it is hot add your onions, let them color for 2 minutes then add the tomatoes, the savory and marjoram, the degermed and chopped garlic clove. Salt and pepper and let cook covered gently for 15 minutes.

6 Then place the rabbit legs in the Dutch oven covering them with this tomato sauce, bring back to a boil then place in the oven at 180°(th 6) for 1 hour 30 minutes.

7 Then remove carefully with a skimmer your packages (rabbit).

Arrange in pretty plates, the rabbit package in the center topped with its little onion, the tomato-based garnish around it and on each package a small plume of savory (or thyme).

As a side serve some macaroni seasoned with a hint of garlic and olive oil topped with the chopped greens of the spring onions or scorzonera or salsify cut lengthwise blanched and sautéed and you will then be very close to paradise...

A chef's advice

Skip heavy reds here. Young rabbit with tomato and herbs needs a crisp, dry white, not an oaky white Burgundy. A Côtes de Provence blanc matches the meat weight, its acidity lifts the herbs, and the lard fades clean. Or try a Bandol blanc if you prefer more lift.