So, I may be a little perverse in posting this on Easter, but if we can’t have a little fun now, when can we? We are nearing the end of this pandemic and hopefully will have some semblance of normalcy by the end of the year, if not sooner. I have been fortunate enough to have gotten by first vaccination with my second one scheduled in a couple of weeks. I have a lot to be thankful for.
I am not religious. I do not celebrate Easter. And I know a lot of nonreligious people still celebrate Easter for the tradition with their children and family. Sorry kids, I killed the Easter bunny this year.
But, even though I’m not religious, I am thinking back on this crazy year behind us and thinking about all the things I am so, so thankful for. My family was strongly impacted by the AIDS pandemic in the 80s, which plagued our small hemophiliac community. We did not walk away from that unscathed. I lost my brother, my uncle, and my dad. I have stepfamily that lost the three boys of their sibling pack of six. It hit hard.
This pandemic, I am fortunate to not have lost anyone. I don’t even know anyone who got seriously sick. And while I was unemployed, my husband kept his job and was able to work safely from home. My son is healthy and safe and will hopefully return to a semblance of normal teen life soon.
I know not everyone has my story, and that is where I am mindful of what I have, for what I didn’t lose. And I think, religious or not, now is a good time to think back and find things to be grateful for. Try to come out of this a little more positive and with a fresh take on life.
But since I’m not religious, I figured I would be a little perverse this Easter and post up this rabbit recipe! It’s not meant to offend; it’s meant to give you a little giggle. This could not be an easier rabbit recipe. If you’ve never cooked rabbit, this is the recipe to try. It’s virtually impossible to screw up! If you skip the sauce, this is a great one pot meal…. don’t skip the sauce! It’s worth it!
I’d love to hear what you all are grateful for. And how did you spend Easter Sunday?
Enjoy!
Roasted Leg of Rabbit & Risotto with Pan Sauce
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Italian
- Cuisine: Dinner
Ingredients
4 legs of rabbit
1 small onion, chopped
1½ cups Arborio rice
½ cup white wine
4 cups chicken stock
½ cup milk
1 TB olive oil
4 TBs butter, divided
1 cup freshly shredded Parmesan
salt and pepper
Pan Sauce
1 TB butter
2 small shallots, minced
6 garlic cloves, minced
1 TB flour
½ cup white wine
1 cup chicken stock
fresh thyme sprigs
salt and pepper
Instructions
Make the Rabbit & Risotto
Preheat the oven to 350°F
Sprinkle the rabbit legs with salt and pepper on both sides. In a large Dutch oven pot, heat the olive oil over medium heat. When hot, add the rabbit legs, working in batches if necessary. Cook for about 3 minutes until browned and then turn over and cook for about an additional 2 minutes. Remove the legs from the Dutch oven and set aside on a plate.
Add 2 tablespoons of butter to the Dutch oven and add the onions. Lightly season with salt and stir, scrapping up any browned bits from the bottom of the dish. Cook until they start to turn translucent ~ about 5 minutes. Add the Arborio rice and cook for 1 minute, stirring often.
Add the wine and stir until fully absorbed into the rice. Add the chicken broth and milk and stir to combine. Raise the temperature to high and cook until the liquid starts to boil. Stir and cover with a lid. Place in the oven and cook for 15 minutes. Remove the lid and continue to cook for another 15 minutes.
Remove the Dutch oven from the oven and place on the stove top over medium heat. Remove the rabbit legs and set aside on a plate to rest. Add the remaining butter and Parmesan cheese to the risotto and stir until melted and thoroughly combined. Season to taste with salt and pepper. Allow the risotto to continue cooking, stirring frequently, until all of the liquid is absorbed, if necessary.
Make the Pan Sauce
During the last 15 minutes of oven time, start the pan dressing. In a medium sauce pan, melt the butter over medium heat. Add the shallots and garlic and sauté for about 2 minutes, stirring often. Sprinkle over the flour and stir to fully saturate the flour.
Slowly add the white wine to the pan, stirring constantly. Cook until the wine has been absorbed and a thick sauce has formed. Slowly add in the chicken stock, stirring constantly. Add the thyme sprigs and bring the sauce to a boil. Reduce the heat to medium low and let simmer, stirring often, while the rabbit and risotto finish cooking. Before serving, season to taste with salt and pepper and remove the thyme sprigs.
Dish the risotto onto each plate and top with a leg of rabbit. Drizzle the pan sauce over the top. Serve immediately.
Enjoy!
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