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Rabbit with anchovies and roasted garlic

Name: Rabbit with anchovies and roasted garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 garlic bulbs; 2 x 1.7kg rabbits (including livers, if possible); 125ml (1/2 cup) extra virgin olive oil, plus extra to pan-fry livers; 3 sprigs fresh thyme, leaves picked; 2 sprigs fresh rosemary, leaves picked; 6 fresh bay leaves; 80ml (1/3 cup) verjuice; 125ml (1/2 cup) chicken stock; 4 anchovy fillets, drained; 1/2 cup chopped flat-leaf parsley, plus an additional 1 tablespoon for livers; 20ml (1 tablespoon) red wine vinegar; 1 tablespoon capers; 6 toasted croutons, to serve

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Rabbit with anchovies and roasted garlic

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

When it comes to Italian cooking, delicate-tasting farmed rabbit is high on Maggie's list of favourites.

3 garlic bulbs
2 x 1.7kg rabbits (including livers, if possible)
125ml (1/2 cup) extra virgin olive oil, plus extra to pan-fry livers
3 sprigs fresh thyme, leaves picked
2 sprigs fresh rosemary, leaves picked
6 fresh bay leaves
80ml (1/3 cup) verjuice
125ml (1/2 cup) chicken stock
4 anchovy fillets, drained
1/2 cup chopped flat-leaf parsley, plus an additional 1 tablespoon for livers
20ml (1 tablespoon) red wine vinegar
1 tablespoon capers
6 toasted croutons, to serve

Method

1.

Separate garlic cloves and blanch for 4 minutes to cook slightly and allow easier peeling. Peel. Remove legs from rabbits, set aside. Reserve livers. Slip the top sinew off the saddle of rabbit using a flexible fish knife or similar. Rub all pieces of rabbit, including livers, with half the oil. Season with pepper, thyme, rosemary and bay leaves. Toss together. Transfer to a tray and leave for 1 hour at room temperature.
2.

Preheat oven to 220°C. Salt each piece of rabbit, set front legs aside. Roast hind legs, saddle and garlic for 10 minutes. Turn the hind legs, add front legs and cook for another 8 minutes, making sure the garlic doesn't burn. Turn the front legs and roast everything for a further 6-8 minutes. Remove from the oven and add verjuice, stock and remaining oil. Add anchovies and 1/2 cup of the parsley. Rest for at least 10 minutes.
3.

Use a cleaver to chop each saddle of rabbit into three pieces. Serve on a platter with the other pieces and drizzle with the juices from the pan.
4.

Pan-fry the livers in a little olive oil, deglaze pan with red wine vinegar, then add capers and remaining parsley. Mash together and spread on croutons. Serve with rabbit.