Green Lake Grilled Rabbit With Lemon Thyme and Yogurt
- Total Time
- 20 minutes
- Rating
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Ingredients
- 2rabbits, skinned and boned (4 legs and 4 saddle halves)
- Salt and pepper to taste
- 3 to 4tablespoons peanut oil
- 1tablespoon fresh thyme or 1 teaspoon dried
- ½cup dry vermouth
- 3tablespoons lemon juice
- 1cup rabbit, veal or strong chicken stock
- ¼cup plain yogurt
- Additional yogurt at room temperature for garnish
Nutritional analysis per serving (4 servings)
1248 calories; 57 grams fat; 16 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 13 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 161 grams protein; 2149 milligrams sodium
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.
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Preparation
- Step 1
Wipe rabbits dry and season with salt and pepper.
- Step 2
Preheat oven to 350 degrees.
- Step 3
Heat oil until it is almost smoking. Add the rabbit pieces and sear over high heat until brown on both sides. Remove from heat and place in baking pan. Bake for about 10 minutes, while preparing sauce.
- Step 4
Wipe grease from pan and deglaze pan with vermouth. Add thyme, lemon juice and stock and cook quickly over high heat to reduce to ⅓ original volume. Watch carefully.
- Step 5
Remove from heat and with wire whisk beat in ¼ cup yogurt.
- Step 6
By the time the sauce is finished the rabbit should be cooked. Remove from oven. Whisk liquid from baking pan into the sauce.
- Step 7
Place rabbit on serving platter and nap with sauce. Serve rabbit with dollop of yogurt and braised vegetables.
Private Notes