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Ingredients
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Conifer-preservation brine
Rabbit and rub
Finish and berry presentation
Method
Conifer-preservation brine
- 1
Make conifer brine
In a large pot, combine water, fine sea salt, brown sugar, crushed pine needles, crushed juniper berries, and cracked black pepper. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat and cool completely.
- 2
Submerge rabbit in brine
Spatchcock or fully submerge the rabbit in the cooled brine. Transfer to the refrigerator and brine for 6 to 8 hours.
Rabbit rub and curing
- 3
Remove from brine and pat dry
Take the rabbit from the brine and pat dry thoroughly with paper towels. Let it come to room temperature for about 15 minutes.
- 4
Apply conifer rub
In a small bowl, mix kosher salt, crushed pine needles, cracked black pepper, and fresh thyme. Rub the mixture all over the rabbit, including under the skin where possible. Drizzle with olive oil to help the rub adhere.
- 5
Rest before roasting
Refrigerate the rubbed rabbit for 1 to 2 hours to let flavors meld.
Roasting
- 6
Berry finish and plating
- 7
Prepare berry dotting
In a small bowl, toss fresh berries with lemon juice to lightly macerate. Set aside.
- 8
Plate and dot
Let rabbit rest 10 minutes. Slice and arrange on plates; scatter or dot the berries around and over the meat, spooning any pan juices for a glossy finish.