rabbit à l'orange on the barbecue
Bouquet garni:
rosemary
thyme
sage
parsley stems
bay leaf
cinnamon stick
Marinade:
orange juice
triple sec
shallots
cardamom
rhubarb
lemon juice
Make the marinade. Chop shallots. Crush a few cloves of
garlic. Make a bouquet garni from sprigs of rosemary, thyme,
sage, bay leaf, parsley stems and a cinnamon stick. Peel and
slice a few stalks of rhubarb.
Take a deep bowl and place the pieces of rabbit in it with the
shallots, rhubarb, garlic and the bouquet garni. Season with
cardamom. Pour in freshly squeezed orange juice until the
meat is submerged.
Add the juice of a lemon. Add a glass of triple sec and stir well.
Marinate the rabbit pieces for 1 hour at room temperature.
Dry the meat and keep the marinade with the bouquet garni.
On the BBQ. Place a wok pan or Dutch oven without a lid in
the middle above the cold zone. Pour in the sauce. Close the
lid of the pan and also that of the barbecue and let the
preparation come to a boil.
Open the barbecue, remove the lid from the saucepan. Grill
the rabbit pieces over direct heat. Make sure they are seared
on all sides.
Place the meat in the saucepan. Close the grill lid, not the
saucepan lid. The sauce is meant to boil down. Leave for an
hour and a half on moderate heat (150-180°C). Then check
whether the meat is soft enough.
Serve with a fresh salad and grilled new potatoes.
Prepare the sauce. Pour fresh orange juice and chicken stock
into the marinade in equal amounts (3 x 1/3). Mix with a few
tablespoons of tomato paste and a few tablespoons of honey.
Place the bouquet garni in the sauce. Cut a few sweet onions
into slices. Remove the outer layers of a bulb of fresh garlic
and cut the bulb horizontally into thick slices. Place them in the
sauce with the rest.
rabbit
tomato paste
fresh garlic
pepper and salt
olive oil
triple sec liquor
onions
rabbit à l'orange
on the barbecue
Make the marinade. Chop shallots. Crush a
few cloves of garlic. Make a bouquet garni from
sprigs of rosemary, thyme, sage, bay leaf,
parsley stems and a cinnamon stick. Peel and
slice a few stalks of rhubarb.
Take a deep bowl and place the pieces of rabbit
in it with the shallots, rhubarb, garlic and the
bouquet garni. Season with cardamom. Pour in
freshly squeezed orange juice until the meat is
submerged.
Add the juice of a lemon. Add a glass of triple
sec and stir well. Marinate the rabbit pieces for
1 hour at room temperature.
Dry the meat and keep the marinade with the
bouquet garni.
Prepare the sauce. Pour fresh orange juice
and chicken stock into the marinade in equal
amounts (3 x 1/3). Mix with a few tablespoons
of tomato paste and a few tablespoons of
honey. Place the bouquet garni in the sauce.
Cut a few sweet onions into slices. Remove the
outer layers of a bulb of fresh garlic and cut the
bulb horizontally into thick slices. Place them in
the sauce with the rest.
On the BBQ. Place a wok pan or Dutch oven
without a lid in the middle above the cold zone.
Pour in the sauce. Close the lid of the pan and
also that of the barbecue and let the preparation
come to a boil.
Open the barbecue, remove the lid from the
saucepan. Grill the rabbit pieces over direct
heat. Make sure they are seared on all sides.
Place the meat in the saucepan. Close the grill
lid, not the saucepan lid. The sauce is meant to
boil down. Leave for an hour and a half on
moderate heat (150-180°C). Then check
whether the meat is soft enough.
Serve with a fresh salad and grilled new
potatoes.
Bouquet garni:
rosemary
thyme
sage
parsley stems
bay leaf
cinnamon stick
Marinade:
orange juice
triple sec
shallots
cardamom
rhubarb
lemon juice
rabbit
tomato paste
fresh garlic
pepper and salt
olive oil
triple sec liquor
onions
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
