Rabbit Marinated in Aromatic Herbs

(serves 4)

This dish combines innovation, tradition, and the fact that even my Vipore clients wanted to eat light. Our neighbor, Sodini, supplied us with the tastiest rabbit, and this dish became a big hit.

  • 3 tablespoons chopped fresh rosemary
  • Salt and fresh ground black pepper, to taste
  • 3 tablespoons chopped fresh marjoram
  • 3 tablespoons plus ¾ cup extra-virgin olive oil
  • 3 tablespoons chopped fresh thyme
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons chopped fresh savory
  • 3 bunches arugula, washed
  • 2 teaspoons crushed red pepper flakes
  • 3 shallots, finely chopped
  • 1 (3-pound) rabbit, cut in 8-10 pieces, Rinsed and patted dry

In a small bowl, mix together the chopped herbs, red pepper flakes, and shallots.

First rub the rabbit pieces with salt and pepper, then with the herb mixture. Cover the rabbit and

Refrigerate it overnight.

When you are ready to cook, preheat the oven to 450 degrees. Place the rabbit ona sheet of aluminum foil and seal it closed to make an airtight pouch. Cook for 30 minutes. Insert a toothpick into the thigh. If the juice runs clear, the rabbit is done. If not, return it to the oven another 5 to 10 minutes.

Beat 3 tablespoons of the olive oil with the balsamic vinegar and use it to dress the arugula. Divide the salad among 4 plates. Place the rabbit pieces on top, drizzle with the remaining ¼ cup of olive oil, and serve.

Winter Savory

When I first started using winter savory in a monkfish dish at Vipore, I told my clients it was an aphrodisiac. Then one day all the winter savory I had in the Arometo disappeared, just like that. So I started saying that stolen winter savory would curse the user with a sexual hex. I didn’t get my garden replenished, but I got the satisfaction of a few furrowed brows. I love the spicy, thyme-like taste, especially to flavor game dishes.