THE BEST ROASTED FENNEL
Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 475 degrees F.
- Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
- Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
- Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.
ROASTED RABBIT WITH OLIVES AND FETA
Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it's quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
- Heat oven to 400 degrees. In a small saucepan over medium heat, simmer wine until reduced by half.
- Heat oil in a large skillet over medium-high heat. Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side. (If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
- Put lemon slices, olives and half the butter into the pan. Pour in reduced wine. Cover and transfer to oven for 5 minutes. Uncover and scatter feta over top. Continue cooking until rabbit is just cooked through, 5 to 10 minutes more. Stir in remaining butter and more salt if needed, and serve.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 41 grams, Fiber 3 grams, Protein 74 grams, SaturatedFat 18 grams, Sodium 1166 milligrams, Sugar 3 grams, TransFat 0 grams
HONEY ROAST RABBIT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Rinse the rabbits and pat them dry with paper towels. Cut each one into three pieces; the hind legs, the front legs, and the loin. Cut the hind and front leg sections into 2 pieces each, leaving the loin in one piece. You should now have 5 sections per rabbit.
- Place the rabbit pieces in a large deep nonreactive bowl.
- In a small sauce pan over medium heat, reduce the orange juice to half a cup. In a small bowl, combine the pepper, fennel, saffron, cayenne, and salt. Add the reduced orange juice and the lemon juice, whisk together, and let stand for 10 or 15 minutes. Add the honey and mix together. Pour this mixture over the rabbit pieces, toss so that each one is evenly coated, and let sit at room temperature for about 1 hour, loosely covered. Toss the pieces every 15 minutes.
- Preheat the oven to 400 degrees. Remove the rabbit from the marinade and place on a rack in a roasting pan. Roast the rabbit for 20 to 25 minutes, until done through with no trace of pink remaining. Baste once with the marinade halfway through the cooking time, then again when you remove the rabbit from the oven.
- Place the rabbit pieces on a platter and surround them with sprigs of watercress and wedges of lemon. Drain the onion slices briefly on paper towels, separate them into rings and scatter them over the top.
ROASTED FENNEL WITH PARMESAN
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
- Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
SLOW ROASTED RABBIT
Great for dinner, served with rice and homemade bread.
Provided by Jane T.
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
- Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g
ROAST RABBIT WITH THYME
This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit
Provided by Michel Roux Jr
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 5
Steps:
- Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
- Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
- Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.
Nutrition Facts : Calories 525 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
More about "roasted rabbit with fennel recipes"
RABBIT ROASTED WITH SWEET FENNEL - BIGOVEN.COM
From bigoven.com
4/5
ROAST RABBIT AND FENNEL (CONIGILIO AL FORNO CON FINOCCIO)
From internationalcuisine.com
Estimated Reading Time 4 mins
10 BEST ROAST RABBIT RECIPES | YUMMLY
From yummly.com
HOW TO MAKE ROASTED FENNEL RECIPE (WITH VARIATIONS)
From thespruceeats.com
HOW TO COOK ROASTED RABBIT IN THE OVEN (WITH GARLIC AND …
From whereismyspoon.co
ITALIAN ROASTED RABBIT (CONIGLIO AL FORNO) | SAVEUR
From saveur.com
- To make the sauce: In a large skillet over medium-high heat, add the prosciutto and soppressatta. Cook, stirring occasionally, until some of the fat renders.
- To make the rabbit, set aside the heart, kidney and livers. Detach the hind legs and front shoulders. Cut away the meat for both and set aside for sausage.
- When ready to roast, preheat the oven to 450°. Season the outside of the wrapped loin and the rack with salt and pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and heat until hot but not smoking. Add the wrapped loin flap side down. Let cook, rotating as needed, until dark golden brown on all sides.
- Remove the pan from oven and set over medium heat on the stove. Add the butter and a rosemary sprig and cook until the butter is melted and hot. Add the rack and, using a spoon, baste the sausage, rack and the loin with the melted butter for 1-2 minutes.
- Remove all of the meat from the pan to a resting rack, and drizzle the excess hot butter and rosemary over the meat. Let rest for at least 5 minutes and up to 15 minutes.
- Meanwhile, season the liver, heart, and kidney with salt and pepper. In a separate small skillet, add 1 tablespoon butter and a sprig of rosemary and cook, turning once, 30 seconds per side, being careful to leave the offal medium rare.
- Slice all the offal in half to expose the rosy interiors. Remove the seared flap from the loin meat and cut into strips. Remove the loin meat from the bone, slice the sausage, and arrange everything, including the rack, on the plate.
- Working quickly, finish the sauce: Add the olive oil to the reserved skillet over medium heat. Once hot, add the rosemary leaves and olives; cook until lightly fried, about 1 minute.
THIS CHICKEN, FENNEL & POTATO TRAY BAKE IS THE EASIEST WEEKNIGHT …
From nzherald.co.nz
10 LOVELY EASTER LAMB RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
ROASTED GARLIC SAUTéED SQUASH – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
FENNEL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
12 HEALTH BENEFITS OF FENNEL, ACCORDING TO A NUTRITIONIST
From health.com
7 ROASTED FENNEL RECIPES THAT ARE DELICIOUS AND NUTRITIOUS
From allrecipes.com
ROASTED FENNEL RECIPE (EASY & CARAMELIZED!) - WHOLESOME YUM
From wholesomeyum.com
ROAST RABBIT AND FENNEL (CONIGILIO AL FORNO CON FINOCCIO) | RECIPE ...
From pinterest.com
10 BEST FENNEL RECIPES THAT TASTE INCREDIBLE - JAMIE OLIVER
From jamieoliver.com
ROASTED FENNEL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROASTED FENNEL | THE MEDITERRANEAN DISH
From themediterraneandish.com
24 PORK SHOULDER RECIPES (SLOW COOKER, SMOKED, OVEN ROASTED)
From savoringthegood.com
GIOVANNA'S WINE-BASTED RABBIT | THE SPLENDID TABLE
From splendidtable.org
17 ASPARAGUS RECIPES YOU DIDN'T THINK OF BEFORE
From redbookmag.com
ROASTED FENNEL RECIPE | KITCHN
From thekitchn.com
You'll also love