Rôti de Lapin aux Herbes (Roast Rabbit with Herbs)

Ingredients:

1 tender, young, farmed, rabbit
3 tbsp olive oil
juice of 1 lemon
2 tbsp white wine
freshly-ground black pepper, to taste
2 garlic cloves, crushed
3 tbsp aromatic herbs, chopped
sea salt, to taste
1 tbsp olive oil
2 slices stale white Breads, finely grated into breadcrumbs
2 tbsp butter, melted

To Finish:
3 tbsp chopped fresh herbs (a mix of chervil, chives, parsley, watercress and celery leaves)
2 shallots, chopped
100ml boiling water
1 sprig of rosemary
4 tbsp gin or Calvados
1 tbsp butter
1 tsp plain flour
1 1/2 tsp white wine vinegar
1 tbsp butter
1 tbsp fresh herbs, chopped
freshly-ground black pepper

Method:

Clean the rabbit and remove the head, if attached. Combine the olive oil, lemon juice, white wine, black pepper, garlic and herbs in a bowl. Pour this mixture over the rabbit, set in a shallow dish and marinate for 6 hours, turning every hour .

After this time, dry the rabbit (reserve the marinade) brush with 1 tbsp oil then place on a rack in a roasting tin and transfer to an oven pre-heated to 200°C. As soon as the rabbit has browned (about 20 minutes) baste regularly with the reserved marinade, salting once or twice during the process.

When the meat has been roasting for about 45 minutes, sprinkle the rabbit with the finely-grated breadcrumbs followed by the melted butter and continue to cook for a further 15 minutes.

In the meantime, combine the 3 tbsp chopped herbs with the shallots and boiling water in a small pan. Cover and simmer for about 30 minutes then strain (discard the solids).

Once the rabbit is done, set on a bed of rosemary in a hot metal dish. Pour the alcohol over the top and set alight. Pour the herbed water into the roasting dish then add the butter, mixed to a smooth paste with the flour. Mix thoroughly, scraping the base of the pan. Cook over low heat, ensuring that the sauce does not boil then stir in the 1 tbsp fresh herbs, vinegar and butter. Season to taste with black pepper, pour over the rabbit and serve.