Dark Roasted Pomegranate Rabbit

Ingredients

The marinade:

• ½ cup pomegranate juice
• ½ cup olive oil
• 1 small onion, minced
• 3 small shallots, minced
• 1 teaspoon minced fresh thyme
• ½ teaspoon ground cumin
• ⅛ teaspoon honey
• ¼ teaspoon freshly ground pepper

The rabbit:

• 1 fresh rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    856 calories; 52 grams fat; 10 grams saturated fat; 28 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 80 grams protein; 226 milligrams cholesterol; 403 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Whisk together marinade ingredients. Add rabbit pieces and marinate overnight in the refrigerator, turning rabbit several times.
2. Preheat oven to 400 degrees. Remove rabbit from marinade and reserve marinade. Pat rabbit dry. Heat olive oil in a large skillet over medium heat. Working in two batches, add the rabbit and sear until golden, about 8 minutes per batch.
3. Place rabbit on a baking sheet. Bake until tender, 8 to 15 minutes, removing smaller pieces as they are done. Meanwhile, pour the marinade into the skillet. Simmer over medium heat for 5 minutes, scraping up browned bits from the bottom of the pan.
4. Pour juices that have accumulated on the baking sheet into the sauce. Strain through a fine sieve. Degrease. Season with salt and pepper to taste. Place the rabbit on a serving platter. Pour the sauce over the rabbit and serve.