Ingredients and proportions:
- 1 young rabbit
- ½ glass of oil
- 1 cup of broth
- 3 shallots
- 1 clove of garlic
- 1 clump of watercress
- 1 lemon
Difficulty: medium preparation: 30 minutes – Cooking: 20 minutes
This rabbit, and the accompanying sauce, will be waiting in the freezer for last-minute guests. For the sauce, pour a little oil into a saucepan.
Bring to a boil, then lower the heat and reduce the liquid by half. Add a fine chop of shallot, garlic and watercress, add salt and pepper and let it thicken over low heat, while stirring. Cool the sauce, pour it into a container and freeze it.
Cut a rabbit in half lengthwise, rub it with half a lemon and flatten it slightly with a pestle. Season with salt and pepper, coat lightly with oil and grill on a barbecue or in the oven for 10 minutes on each side. Cool and wrap in oiled foil; freeze. To serve, gently reheat sauce and place rabbit in oven for 20 minutes.
For those lucky enough to live in the country, grilled meat has many advantages: you can cook it outside for a large number of guests without making a mess at home; you can also prepare the meat for the meal and for freezing in one go. Finally, the sauce proposed here, which can be made separately, leaves the cook a lot of freedom in its execution.