Rabbit With Aioli

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 garlic cloves (or less,this is very strong aioli)
• 1/4 teaspoon salt
• 2 egg yolks
• 1 teaspoon fresh lemon juice
• 1 cup extra virgin olive oil
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon dijon mustard
• 2 tablespoons minced fresh thyme
• 1 (2 1/2 lb) rabbit or 4 split skinless chicken breasts
• coarse salt
• fresh ground pepper
• 1 cup pearl onion, parboiled till soft
• 1 tablespoon sweet butter
• 1 bay leaf (preferably fresh)
• 1 tablespoon thyme honey (optional) or 1 tablespoon other honey (optional)

Recipe

• 1 for the aioli (mayonnaise).
• 2 mash the garlic and the 1/4 teaspoon coarse salt into a paste.
• 3 scrape garlic paste into a blender or processor.
• 4 add yolks, lemon juice, mustard and one tablespoon of minced thyme.
• 5 blend on medium speed and drizzle in one cup of extra virgin olive oil.
• 6 if you are making this ahead of time, transfer to a bowl, cover and refrigerate.
• 7 for the rabbit:.
• 8 trim rabbit of all visible fat and cut into smallish (1 1/2" to 2") pieces, chopping off any protruding bone.
• 9 heat tablespoon of oil and tablespoon of butter in skillet or shallow casserole.
• 10 note: whatever you use for the stove top should also be able to be placed under the broiler.
• 11 season the rabbit pieces with salt and pepper and sprinkle with remaining thyme.
• 12 add to skillet with bay leaf and saute over medium heat for seven to ten minutes.
• 13 preheat broiler.
• 14 turn the rabbit, add the boiled onions, and saute another 7 to 10 minutes.
• 15 reserve about a third of the mayonnaise.
• 16 into the remaining mayonnaise, stir the honey, blending well.
• 17 if the mixture is too thick, add a little warm water so that the aioli is a thick sauce.
• 18 ladle the honey aioli over the rabbit and onions.
• 19 place under broiler for 2 to 3 minutes or until golden.
• 20 serve the extra aioli on the side and make sure you have good crusty bread.