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Rabbit mtsvadi


Pomegranate reduction

  • 2 cups (470 ml) fresh pomegranate juice
  • 2 cups (470 ml) red wine vinegar
  • 1/2 cup (12 0 ml) white sugar

Beet coins

  • 4 red beets, medium (not peeled)
  • 1/2 cup (120 ml) red wine vinegar
  • Salt and pepper
  • 1/4 cup (60 ml) duck fat
  • Parsley stems, brunoised

Grilled rabbit

  • 8 rabbit drumsticks, hind legs (no thighs, Frenched bone)
  • 1/2 cup (120 ml) red wine vinegar
  • 1/2 cup (120 ml) pomegranate molasses
  • 1 red onion, chopped
  • Salt and pepper
  • Olive oil, for grilling

Spiced yogurt

  • 1 cup (240 ml) Georgian Matsoni yogurt
  • 1 lemon, juice and zest
  • 1/2 teaspoon (1.25 ml) ground cumin
  • 1/2 teaspoon (1.25 ml) ground coriander
  • 1/2 teaspoon (1.25 ml) ground fenugreek
  • 1/2 teaspoon (1.25 ml) dried parsley
  • Salt and pepper

Special equipment

  • 2 long metal skewers
  • Paint/pastry brush
  • Squeeze bottle
  • 1 1/2 inch (4cm) cookie cutter


Pomegranate reduction

1. In a saucepan of medium-high heat, combine the pomegranate juice, vinegar, and sugar. Bring to a gentle boil, and reduce slowly for 60 minutes, until it  coats the back of a spoon.

2. Remove and reserve at room temperature.

Beet coins

1. In a saucepan, cover the beets with plenty of cold water. Bring to a boil and cook for 90 minutes until easily pierced with a fork. Drain and allow to cool to room temperature.

2. Peel and cut into 3/4 inch thick slices, then cut into circles with a 1 1/2 inch round cookie cutter.

3. Heat duck fat in a pan over medium high heat. Add beet coins and cook for 1 minute, flip and cook for 1 minute. Drain the fat.

4. Add the red wine vinegar and reduce for 1 minute. Remove from heat, season with salt and pepper.

Spiced Yogurt

1. Combine the yogurt, lemon, cumin, coriander, fenugreek, parsley, salt, and pepper in a bowl. Mix well. Reserve for serving.

Grilled rabbit

1. Combine rabbit pieces, molasses, vinegar, and onions and transfer to a re-sealable plastic bag. Marinate the rabbit for 3-4 hours.

2. Remove rabbit pieces from marinade, season with salt and pepper and brush with oil. Thread the pieces on to two long metal skewers.

3. Heat a grill to medium heat, oil grill.

4. Place rabbit skewer on the grill, slightly away from the heat. Cook for 15 minutes, turning every 2-3 minutes.

5. Move the skewer over more direct heat and cook for another 10 minutes, turning every minute or so.

6. During the last couple minutes of grilling, brush gently with pomegranate reduction. Remove from grill, keep warm.

To serve

1. Brush some pomegranate reduction in a straight line on the plate.

2. Cover beet coin with cut parsley stems. Place beet coin over one end of the reduction.

3. Place a perfect dollop of spiced yogurt beside the beet coin (can use a squeeze bottle).

4. Lean the bone of the grilled rabbit drumstick on the beet and position the meat over the reduction.

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