CookEat Recipe
Parboiled Rabbit in Lemon and Tomato Sauce
Jointed rabbit parboiled, lightly floured and fried in lard, then finished in a lemon, tomato, onion and red-pepper sauce with boiled rice.
Method
Steps
Step 1
Have two food-grade rabbits professionally cleaned and jointed. Cover pieces with water in a large pot and gently parboil until tender and at least 74 °C in each thickest piece, about 45–70 minutes depending on size. Strain and reserve about 300 mL cooking liquor.
Step 2
Pat the cooked joints dry, dust with about two tablespoons flour and lightly fry in batches in hot lard until golden on the outside. Lift to a clean plate without returning them to raw-meat utensils.
Step 3
In the pan fat soften chopped onion, add tomato and the last tablespoon flour, and cook briefly. Stir in reserved strained rabbit liquor, lemon juice, ground red pepper, parsley and salt; simmer ten minutes until lightly thickened.
Step 4
Return rabbit joints to the sauce for the source's final five-minute simmer and ensure hot throughout. Boil the rice separately until tender and serve the sauced rabbit beside it, keeping the rabbit pieces intact.
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