Poached rabbit legs with gremolata
- 4 rabbit legs (hindquarters)
- 2 large carrots, cut into large chunks
- 1 Spanish or mild onion, roughly chopped
- 1 large leek, cut into large chunks
- 2 celery ribs, cut into large chunks
- ½ head of garlic, cut horizontally
- handful of fresh thyme
- 1 bay leaf
- ½ teaspoon black peppercorns
- ½ teaspoon coriander seeds
- ½ cup olive oil
- 2 garlic cloves, finely grated
- grated zest and juice of 1 lemon
- handful of fresh flat-leaf parsley, chopped
Instructions:
Rabbit legs benefit from slow cooking, and this is also one of the simplest ways to cook them—gently poached in a light and delicate broth.
- Season the rabbit legs well and put them in a cast-iron or other heavy-based casserole. Arrange the vegetables, garlic, herbs, and spices on top and fill with cold water to cover. Bring to a boil. Reduce to a simmer and place a lid on top. Gently simmer until the meat is tender and comes off the bone easily, 50–60 minutes. Try not to overcook, or the meat will become quite dry.
- To make the gremolata, mix the olive oil, garlic, lemon zest and juice, and chopped parsley together in a bowl. Season well with salt and pepper to taste.
- When ready, remove the rabbit legs to a warm plate and let rest for a few minutes. Scoop the vegetables into warmed bowls. Pull the meat off the rabbit legs in large pieces, then divide among the bowls. Pour a ladleful of hot broth into each. Finally, spoon the gremolata over the rabbit legs and vegetables and serve immediately.