Roasted Rabbit, Charred Carrots, Marcona Almonds, and Sherry Vinegar Salmuera

Adapted by
Yield: 4 servings


Sherry Vinegar Salmuera
1 cup Sherry vinegar
2 tablespoons finely chopped shallot
1 teaspoon finely chopped garlic
1 cup water
1 tablespoon kosher salt
½ tablespoon extra virgin olive oil
1 teaspoon cracked black pepper
2 rabbits, butchered and separated into loins and legs
Hot smoked pimentón
Olive oil
1 pound carrots
1 tablespoon coriander seeds, toasted and crushed
Kosher salt
To Assemble and Serve
1 teaspoon finely chopped chives
1 teaspoon finely chopped parsley
¼ cup Marcona almonds, toasted and coarsley chopped


For the Sherry Vinegar Salmuera

In a bowl, whisk together all ingredients.

For the Rabbit

Prepare and heat grill. Season rabbit loins with pimentón and drizzle with olive oil. Grill loins over high heat, about 2 minutes per side; let rest, keeping warm. Season rabbit legs with pimentón. Grill over low heat 50 minutes to 1 hour, until tender, basting every 15 minutes with Sherry Vinegar Salmuera; let rest, keeping warm.

For the Carrots

Heat oven to 375°F. Place carrots in a hotel pan and sprinkle with coriander seeds. Completely cover carrots with salt. Bake carrots 1 hour, or until tender with a little crispness in the center. When cooled, dust off salt. Heat plancha until very hot. Place carrots on plancha and char on all sides. Keep warm.

To Assemble and Serve

Arrange Rabbit loins and legs and Carrots on serving plate. Drizzle with ½ cup Sherry Vinegar Salmuera for each serving. Garnish with chives, parsley, and Marcona almonds.