Serves 4

1 whole rabbit, broken down, skinned, rinsed and patted dry
3 tablespoons Dijon mustard
1 tablespoon fresh minced thyme
1/4 cup naturally brewed soy sauce
1 tablespoon sambal
1 tablespoon minced garlic
1/4 cup Chinese black vinegar
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

Pre-heat an oven to 375 degrees. Rub oil all over rabbit then season, then rub Dijon all over and sprinkle with thyme. Place rabbit in roasting pan with rack and roast until done, about 45-50 minutes, until meat reaches 150-155 degrees (carry-over cooking will bring it to 160 degrees). Meanwhile, in a small bowl, combine naturally brewed soy sauce, sambal, garlic and vinegar and place in dipping dishes. Let rabbit rest for 5 minutes, eat with hands and enjoy.

Wine Notes:

2004 Steele Catfish Vineyard Clear Lake Zinfandel
Deep brown sugar flavor with blackberry and raspberry that mellow out the mineral tannins. Good depth of flavor with a long finish. Pairs well with lamb and other deeply flavored meats. Drink this with the Steak Hoagie and enjoy!

2003 Potel Aviron Morgon Cote Du Py
Concentrated, with lots of cherries, and powerful fruit from the granite soil of Côte du Py. Silky tannins make this wine very smooth. Best served slightly chilled to bring out its flavor. Even though this is a red, it is very light and smooth and pairs nicely with the Spicy Crab Dip.


>>This recipe appears in Episode #509.

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