This recipe is simple, beautiful, and comes to us from Jerah Pettibone of Pettibone Urban Game. The slow roasted garlic and parsley root give it a fruity, savory note that is perfect for Spring.
Ingredients
1 whole rabbit, cut into serving pieces
4 yellow onions, diced small
3 parsley roots cut into bite sized pieces (you can peel them if you like, but it’s not necessary)
1.5 tablespoons duck fat
1/2 Cup sweet peas, fresh or frozen
1 head of garlic, peeled and cloves left whole
bay leaf
salt and fresh black pepper
Fresh spring flowers for garnish
Preheat your oven to 257 degrees F. Heat a dutch oven on the stove to medium heat, and add half the duck fat. Sprinkle the rabbit with salt then add it to the pot and brown on both sides. Remove them, and set them aside on a plate.
Add the rest of the duck fat, diced onions and garlic cloves, and cover, cooking them until they are slightly brown and translucent. Add a pinch of salt to taste. Add the parsley root, browned rabbit, and bay leaf. Cover everything with just enough water to barely cover the ingredients. Sprinkle with salt again, and cover. Braise in the oven for 1 hour.
After an hour, uncover the Dutch oven, and return to the oven until the liquid has reduced and the rabbit in a lovely golden brown. Add the peas, another sprinkling of salt and fresh black pepper, stir, and serve, garnishing with spring flowers.