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
SKILLET-ROASTED RABBIT WITH PANCETTA-BASTED FINGERLINGS
Steps:
- Preheat the oven to 400°F.
- In an ovenproof sauté pan, heat the butter over medium-high heat. Add the potatoes, cut-side down, and cook for about 5 minutes, or until they begin to brown. Add the pancetta, rosemary, and garlic and toss to combine. Place the pan in the oven and roast until the potatoes are tender and the pancetta is crisp, 10 to 12 minutes. Remove from the oven, discard the rosemary, and place the potatoes, garlic, and pancetta on paper towels to drain the excess fat. Reserve.
- To prepare the rabbits, using a sharp knife, begin by removing the front legs at the joint and set aside. Next, slice off the loins, or the strips of meat that run along the backbone of each rabbit. Slice each loin into rough 1-inch chunks and reserve. Finally, debone the back legs, cutting the meat off the bone in pieces about the same size as the loin slices. Keep the leg meat separate from the pieces of loin. Season all the rabbit pieces with salt and pepper.
- In a cast-iron skillet, heat the olive oil over medium heat. Add the front legs and back leg pieces and brown very well, turning frequently, 4 to 5 minutes. When the rabbit legs are mahogany, add the loin pieces and sear on both sides. Remove immediately and place on the plate with the potatoes, allowing the residual heat to finish cooking the meat. When ready to serve, return the rabbit meat to the skillet along with the potatoes, pancetta, and garlic. Cook until the potatoes are heated through. Add the parsley, toss, and serve from the pan.
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
JACOB'S SKILLET-ROASTED FINGERLING POTATOES
Fingerling potatoes are roasted in a skillet and then drizzled with a savory melted butter and herb blend for a delicious, easy side dish.
Provided by Jacob Welshans
Categories Roasted Potatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
- Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 32.2 g, Cholesterol 40.3 mg, Fat 20.5 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 10.4 g, Sodium 849 mg
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- 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.
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