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
RABBIT FRICASSEE: FRICASE DE CONEJO
Steps:
- In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.
SADDLE OF RABBIT ROASTED IN TOBACCO LEAF WITH A SUBTLE GARLIC SAUCE
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. Add the juniper berry, thyme, rosemary, and cinnamon stick. Add water to cover the ingredients and simmer for 30 minutes.
- Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. Add the wine and reduce by 1/2. Stir in the parsley and tarragon.
- Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. Simmer for 10 minutes and season with salt and black pepper.
- Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop.
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the chopped meat and shallot mixture to form the filling. Season the rabbit loins with salt and black pepper. Fill the center of the loin with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher's twine to keep its shape.
- Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven. Let rest for 5 minutes. Remove tobacco leaves and slice. Serve with sauteed chanterelle mushrooms.
ROASTED YOUNG RABBIT WITH GNOCCHI AND FRICASSE OF SPRING VEGETABLES, SPINACH PUREE, AND MOREL FOAM
Steps:
- Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm.
- Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans,
- fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree.
- Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm.
- Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed.
BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY
Steps:
- Caribou Loin and Sauce: Preheat oven to 350 degrees F.
- Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
- Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
- Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
- Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
- Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.
LEG OF LAMB STUFFED WITH APPLE WOOD SMOKED CHEVRE AND GOLDEN CHANTERELLES
Steps:
- Preheat oven to 350 degrees F.
- Pound the lamb with a meat mallet until it is 1 1/2-inches thick. In a large saute pan with butter on medium heat, add the chanterelles and saute until dark brown in color. Set the mushrooms aside until needed.
- Season the interior of the leg with the shallots, salt, and pepper. Lay the chevre and Sauteed mushrooms evenly down the center of the pounded out leg. Roll the leg into the shape of a log and tie with butcher's string to hold the round shape. Season the exterior of the leg with salt and pepper.
- In a large saute pan with the olive oil on medium-high heat, sear all sides of the lamb. Place the seared leg onto a wire rack with a baking tray underneath. Place the leg in the oven and roast for approximately 1 hour, or until desired internal temperature has been reached. For rare lamb, roast to an internal temperature of 140 degrees F. and 170 degrees F. for well done.
- When the pan is removed from the oven, let the lamb rest for 10 minutes at room temperature before slicing. This will prevent the juices from leaving the lamb and drying out the meat.
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Grease a baking dish with butter and lay the fish inside. Add the button mushrooms, garlic, yellow onions and rosé. Cover with parchment paper and braise in the oven for 40 minutes. Transfer the fish to a platter and carefully pour the liquid through a strainer into a saucepan. Reduce the cooking liquid for 5 minutes. (Reserve the button mushrooms and yellow onions for a salad.)
- Add the chanterelles, pearl onions, butter and the reduced cooking liquid to a sauté pan; cook for 5 minutes.
- Gently remove the fish bones, and then cover the fish with the chanterelle sauce. Serve hot.
More about "roasted rabbit with ligurian chickpea cake and chanterelles recipes"
CRISPY ROASTED CHICKPEAS | THE MEDITERRANEAN DISH
Web Oct 27, 2022 Spread the chickpeas into a single layer. Roast the chickpeas. Place the sheet pan on a center rack of an oven heated to 400°F for 20 to 35 minutes or until the chickpeas turn golden brown and …
From themediterraneandish.com
From themediterraneandish.com
HOW TO COOK ROASTED RABBIT IN THE OVEN (WITH GARLIC …
Web Apr 2, 2021 Sharing is caring! 1383 shares A simple roasted rabbit recipe flavored with white wine, garlic, and herbs. Tender, white meat baked in an incredibly delicious little sauce. Jump to Recipe Learn how …
From whereismyspoon.co
From whereismyspoon.co
LIGURIAN CHICKPEA PANCAKE RECIPE (FARINATA) - THE SPRUCE …
Web Jan 25, 2023 Ingredients 1 1/8 pounds ( 500 grams) chickpea flour 1 2/3 quarts ( 1.6 liters) water 1 cup ( 250 milliliters) olive oil Salt, to taste Freshly ground black pepper, to taste
From thespruceeats.com
From thespruceeats.com
10 BEST ROAST RABBIT RECIPES | YUMMLY
Web Jun 27, 2023 rabbit legs, thyme, onion, salt, Padrón peppers, pepper, extra-virgin olive oil and 6 more Rabbit Oporto Loaf with Apricots and Prunes Kooking pork, ground black pepper, prunes, salt, liver, bacon, …
From yummly.com
From yummly.com
RECIPE: ROASTED RABBIT - MINNESOTA GROWN
Web Roasted Rabbit. INGREDIENTS. 1 (2 1/4 lb) rabbit. salt. pepper. 4 Tbsp olive oil. 2 cloves garlic, minced. 2 tsp finely diced fresh rosemary. 1 tsp coriander seed, crushed
From minnesotagrown.com
From minnesotagrown.com
CRISPY BAKED LEMON CHICKPEA CAKES - COOKING FOR KEEPS
Web Mar 8, 2021 Place a medium baking sheet in the oven to also preheat. While the and and oven preheat, form the patties. Drizzle olive oil over the hot baking sheet making sure the whole pan is coated. Quickly add the …
From cookingforkeeps.com
From cookingforkeeps.com
CHICKPEA CAKES - COOKEATSHARE
Web View top rated Chickpea cakes recipes with ratings and reviews. Lemon Chickpea Cake, crispy cajun chickpea cakes, Slow-Cooker Black Bean Soup: #SecretRecipeClub, etc. …
From cookeatshare.com
From cookeatshare.com
13 DELICIOUS WAYS TO MAKE CRISPY ROASTED CHICKPEAS
Web Aug 30, 2016 Homemade back-to-school snacks can seem like a daunting task, but here's one that's easy, healthy, and delicious: crispy roasted chickpeas. All you really need is …
From ohmyveggies.com
From ohmyveggies.com
COINíN RóSTA LE CíSTE AGUS CHANTERELLES LIGURIAN CHICKPEA
Web Beacáin fiáine úr 1/4 punt, mar shampla chanterelles . Crepes Chickpea, leanann an t-oideas . Crepes Chickpea: 1/2 plúr chickpea cupán . 1/2 cupán uisce . Ola olóige, le …
From ga.acutabovefabrics.com
From ga.acutabovefabrics.com
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES …
Web Add the chanterelles, pearl onions, butter and the reduced cooking liquid to a sauté pan; cook for 5 minutes. Gently remove the fish bones, and then cover the fish with the …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
WWW.CRECIPE.COM
HOW TO COOK BUNNY : COOKING - REDDIT
Web If it's domestic, young, tender rabbit, it's all white meat, and you dip it in cornmeal or other battering stuff, and fry it quickly just like chicken. If it's domestic, old, stewing rabbit, you …
From reddit.com
From reddit.com
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
ROASTED RABBIT WITH LIGURIAN CHICKPEA CAKE AND CHANTERELLES
Web Feb 21, 2013 Step 1. Preheat oven to 450 degrees Fahrenheit. Step 2. Sweat shallots and garlic in 2 tablespoons unsalted butter until soft, about 3 minutes. Add shiitakes, 1/2 …
From recipenet.org
From recipenet.org
You'll also love