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Grilled Wild Rabbit with Prune-Cognac Sauce

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Prune-Cognac Sauce Ingredients:

  • 1 shallot, chopped

Directions:

  1. Prepare marinade: Place the olive oil and garlic in a small bowl. Slowly add the red wine, whisking all the while with a wire whisk to form an emulsion. Add the pepper; mix well.
  2. Place the rabbit in a shallow non-aluminum pan, pour the marinade over, and turn to coat the pieces evenly. Marinate the rabbit overnight or for up to 2 days, turning several times. Remove form the marinade and drain slightly before cooking.
  3. Making the sauce: In a small, heavy saucepan, bring the shallot, garlic, prunes, and chicken stock to a boil. Reduce the heat and cook over medium heat for 10 minutes. Allow to cool slightly.
  4. Transfer the prune mixture to a blender or food processor and purée to the pan and bring to a boil over high heat. Add the vinegar and cognac and boil for 2 minutes. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Season with salt and pepper.
  5. Prepare a fire in an open grill. When the coals are medium-hot, place the rabbit, skin side down, on the grill and cook until the juices run clear, about 10 - 12 minutes per side, depending on how hot the coals are. Remove from the grill and allow to rest for 5 minutes before serving. Serve sauce over rabbit.

    Servings: 4 to 6
    Source:
    Submitted by: Recipe Group Member
    Date:

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