- Two 3 1/2 -pound rabbits (see Note)
- 4 thyme sprigs
- 2 marjoram sprigs
- 2 rosemary oil sprigs
- 2 sage sprigs
- 2 bay leaves
- 5 tablespoons unsalted butter
- two tablespoons extra-virgin essential olive oil
- Salt and freshly ground pepper
- 4 garlic clove cloves, thinly sliced
- 1/2 cup dry white-colored wine
- two tablespoons water
Steps to make ItRemove and discard the hearts, kidneys and livers in the rabbits or save them for an additional use. Rinse the rabbits and pat them dry with sponges. Divide the thyme, marjoram, rosemary oil, sage and bay leaves into 2 piles and stuff them in to the tooth decay. Close each cavity having a toothpick.
Inside a large enameled cast-iron casserole, melt 1 1/two tablespoons from the butter in 1 tablespoon from the essential olive oil. Season the rabbits throughout with pepper and salt. Add 1 rabbit towards the casserole, breast side lower, and prepare over moderately high temperature before the inner legs are golden, about 4 minutes. Turn the rabbit and brown both sides until golden, 8 minutes total. Transfer the rabbit to some platter. Discard body fat and eliminate the casserole having a paper towel. Repeat with another 1 1/two tablespoons of butter, the rest of the 1 tablespoon of essential olive oil and also the second rabbit
Using kitchen string, tie the hind legs together. Pour off basically 1 tablespoon from the fat within the casserole, add some garlic clove and prepare, stirring every so often, until gently golden, a couple of minutes.
Return both rabbits towards the casserole, add some wine and produce to some boil, scraping up any browned bits from the foot of the pot. Add some water and also the remaining two tablespoons of butter. Cover the casserole and prepare over low heat for 40 minutes, turning the rabbits once. Baste the rabbits using the pan juices three or four occasions during cooking. Meanwhile, preheat the oven to 350°.
Transfer the casserole towards the oven and roast for one hour and ten minutes, or before the rabbits are meltingly tender. Turn the rabbits once and baste using the pan juices two or three occasions during cooking.
Transfer the rabbits to some cutting board and take away the strings and toothpicks. Stop the hind legs and place them on the platter. Carefully take away the 2 tenderloins across the backbone and cut each bit in two increase the platter. Take away the meaty breast flaps and cut each in two increase the platter. Cover the rabbit loosely with foil to help keep warm.
Boil the juices within the casserole over high temperature until reduced to around 1/2 cup, about ten minutes, and transfer to some bowl. Serve the rabbit and pass the lower pan juices individually.