Consuming Passions - Worldwide Events Managers

Rabbit with 39 garlics

Serves:

Notes

The French have developed several recipes using 40 garlic cloves, presumably the number was chosen on religious rather than culinary grounds. Since we are not in France, and most Australians are less comfortable about using large quantities of garlic, I have compromised in this recipe, which could equally well be done using poultry.

Ingredients

• 1½ kg rabbit, cut into large pieces
• 39 cloves fresh garlic in skins
• 1 large onion
• 1 bottle full-bodied Australian red wine (I use Hermitage (Shiraz))
• 2 tsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp thyme leaves or 1/2 tsp dried
• 1 tbsp rosemary leaves or 1/2 tsp dried
• 2 cloves

Method

Wash and dry the rabbit and marinate overnight in wine, cloves and herbs. Next day: Drain rabbit pieces and dry with paper towel. Chop onion finely. In heavy pot cook onion in olive oil until softened. Toss in rabbit pieces and brown, adding more oil if necessary, for about 6 minutes. Toss in the 39 garlic cloves in their skins. Strain over marinade. Stir in Dijon mustard. Cover tightly and cook very, very slowly in oven (140C) for 1 1/2 hours. Remove rabbit and garlic cloves putting rabbit on serving plate in warm place. Put on stove over high heat to reduce the sauce. Meanwhile, squeeze garlic from skins and when all done, smear over rabbit pieces. Pour over sauce and serve. Season with black pepper. I serve this dish with plain tagliatelle and green salad with very mild dressing.