Ingredients
- 1 3-lb. rabbit, cut into 6 pieces, rib cage reserved for another use (such as stock)
- 1 tablespoon plus 2 teaspoons kosher salt
- 1 750-ml bottle dry white wine
- 1 garlic clove, crushed
- 2 3-inch strips lemon zest
- 1 bay leaf
- 1/2 teaspoon whole allspice, crushed
- 1 cup crème fraîche
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon fennel seeds
- 1 cup all-purpose flour
- 1 cup semolina flour (pasta flour)
- Vegetable oil (for frying)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons minced fresh chives (optional)
Description
This Preparation Yields Ultra-tender Meat And A Thin, Crunchy Crust
Bon Appetit Magazine
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