Unless you make the old-fashioned type of country rabbit stew, cooking the rabbit for a couple of hours until all the meat turns very tender and falls off the bone, the same problem exists with rabbit as with poultry: namely, the breast meat—in this case the saddle—cooks faster than the legs and thighs. In order not to overcook the saddle, I have separated it from the rest of the rabbit, and in the next recipe use a longer, moist cooking for the legs.
Rub the rabbit pieces and livers all over with a mixture of the oil, thyme, and tarragon. Let marinate for 2 hours.
Cut the carrots, celery, and onion into ⅛-inch dice.
Coarsely crush the black and pink peppercorns. Rub over the tops of the saddles.
Put the onion, celery, carrots,
Stir the remaining butter into the vegetable mixture and spoon it onto warm plates. Put the rabbit saddles on the vegetables; slice the livers and put those around the rabbit. Garnish the plates with the chervil sprigs.
© 1986 Jeremiah Tower. All rights reserved.