WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER
I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time.
Provided by Chocolatl
Categories Rabbit
Time 3h35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Line a sheet pan with parchment paper.
- Spread rabbit out as flat as possible and place it on prepared pan.
- Season both sides with salt and pepper.
- Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
- Rub mixture over both sides of rabbit.
- Cover and refrigerate 2-3 hours.
- Preheat oven to 475°F.
- Uncover rabbit.
- Roast until tender and cooked through, 30-35 minutes.
WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC
The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn
Provided by Mike Robinson
Categories Dinner, Main course
Time 3h
Number Of Ingredients 6
Steps:
- Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
- When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.
Nutrition Facts : Calories 871 calories, Fat 68 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.6 milligram of sodium
ROASTED RABBIT WITH POTATOES AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
- Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
- Add the remaining oil and toss the potatoes so that they are coated and won't stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.
Nutrition Facts : @context http, Calories 1250, UnsaturatedFat 44 grams, Carbohydrate 80 grams, Fat 64 grams, Fiber 12 grams, Protein 89 grams, SaturatedFat 13 grams, Sodium 2071 milligrams, Sugar 4 grams
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
HONEY BAKED RABBIT OR CHICKEN
I found this recipe on the back of Mayberry Farms rabbit that I bought at bi-lo's grocery store. I like to make it with chicken too.
Provided by ICook4dannyPuddin
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange meat in shallow baking dish.
- Mix all other ingredients.
- Baste frequently with mixture while cooking.
- Bake at 350°F for hour to an hour and fifteen minutes.
Nutrition Facts : Calories 229.4, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 802.9, Carbohydrate 24.3, Fiber 0.6, Sugar 23.3, Protein 0.7
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
ROASTED RABBIT WITH GARLIC AND OLIVES
This recipe is from my cookbook from The Stinking Rose restaurant in San Francisco. As the name implies, garlic is their featured ingredient. DH and I made this recipe a few nights ago. We really enjoyed it. I am guessing on the prep time because my rabbit already came in pieces and I did not have to cut it myself.
Provided by Dr. Jenny
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a shallow bowl, stir flour, salt, and pepper together. Dredge rabbit pieces in flour mixture, completely coating meat on all sides.
- In a large cast-iron skillet, heat 3 Tb olive oil over medium heat. Put rabbit in the skillet and cook for 4-5 minutes on each side, until nicely browned.
- In a small bowl, toss the garlic with 1 Tb olive oil to coat completely.
- Transfer rabbit to a baking dish and sprinkle with garlic, olives, and thyme. Bake, uncovered, for about an hour, or until the garlic cloves are golden brown and the rabbit is browned on the outside and opaque throughout.
- Drizzle the remaining 1 Tb olive oil in an abstract pattern on a serving platter and arrange rabbit on top. Scoop the garlic cloves and olives from the baking dish and sprinkle over the rabbit. Serve immediately.
Nutrition Facts : Calories 725.2, Fat 37.3, SaturatedFat 8.4, Cholesterol 205, Sodium 702.6, Carbohydrate 17.9, Fiber 0.9, Sugar 0.2, Protein 75.4
ROAST RABBIT WITH ROSEMARY
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h10m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Sprinkle the rabbit with salt and pepper.
- Heat the oil and half of the butter in a baking dish. Add the rabbit pieces in one layer. Sprinkle with rosemary.
- Place the dish in the oven and bake 30 minutes. Turn the rabbit pieces and continue baking five minutes. Sprinkle with shallots and garlic. Bake five minutes and add the wine and broth. Bake, turning the pieces occasionally, about 20 minutes. Stir in the remaining one tablespoon of butter. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 35 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 11 grams, Sodium 1117 milligrams, Sugar 1 gram, TransFat 0 grams
RABBIT IN MUSTARD SAUCE
I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy.
Provided by tigerduck
Categories Rabbit
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am.
- Preheat oven 180°C / 355°F / gas 2.
- Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper.
- Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat.
- Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.
- Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves.
- Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy.
- Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.
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