Karuparera and rabbit with rosemary, orange and garlic
( SERVES 4 )
2/3/2011
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Ingredients
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| 1 | Rabbit |
| 2 | Oranges |
| 3 | Garlic cloves |
| 3 tsp | Fresh rosemary |
| ¼ cup | Olive oil, plus 2 tbsp extra |
| 100 ml | Marsala |
| 300 ml | Vegetable stock |
| 1 to taste | Salt & freshly ground pepper |
| 2 tbsp | Cream |
| 12 | Maori potatoes |
Directions
- Place the rabbit in a large dish. Add the orange juice and zest of both oranges. Thinly slice the garlic and add with the rosemary(chopped), olive oil and marsala. Leave to marinate for 2-3 hours.
- Preheat oven to 180 degC. Heat a heavy-based fry pan. Add the second measurement of olive oil. Remove the rabbit from the marinade and pat dry with paper towels. Sear the rabbit in the pan for five minutes over a medium-high heat to get colour on the skin. Turn over and repeat.
- Return the rabbit to the cleaned oven dish. Add the leftover marinade, stock, seasoning and cream. Place the potatoes around the rabbit and cook for 1¼ hours.
Wine Match
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