Rabbit With Aioli

This is in response to a request from gerry sans sanddunes for conejo aioli. Like most rabbit dishes, you can substitute chicken--but try the rabbit. The honey adds a wonderful layer of taste, but the dish works well without it.

Steps

For the aioli.

Mash the garlic and the 1 / 4 teaspoon coarse salt into a paste.

Scrape garlic paste into a blender or processor.

Add yolks , lemon juice , mustard and one tablespoon of minced thyme.

Blend on medium speed and drizzle in one cup of extra virgin olive oil.

If you are making this ahead of time , transfer to a bowl , cover and refrigerate.

For the rabbit:.

Trim rabbit of all visible fat and cut into smallish pieces , chopping off any protruding bone.

Heat tablespoon of oil and tablespoon of butter in skillet or shallow casserole.

Season the rabbit pieces with salt and pepper and sprinkle with remaining thyme.

Add to skillet with bay leaf and saute over medium heat for seven to ten minutes.

Preheat broiler.

Turn the rabbit , add the boiled onions , and saute another 7 to 10 minutes.

Reserve about a third of the mayonnaise.

Into the remaining mayonnaise , stir the honey , blending well.

If the mixture is too thick , add a little warm water so that the aioli i.

Ingredients

garlic cloves, salt, egg yolks, fresh lemon juice, extra virgin olive oil, dijon mustard, fresh thyme, rabbit, coarse salt, fresh ground pepper, white pearl onion, sweet butter, bay leaf, thyme honey