GRILLED AND MARINATED RABBIT (CONIGLIO MARINATO ALLA GRIGLIA)
The smashed woody herbs add incredible flavour to the rabbit, especially when the smoke hits it
Provided by Jamie Oliver
Categories Mains Jamie's Italy Game Italian BBQ food
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- I've written this recipe to be cooked on the barbecue, because the flavour will be amazing, but it also works really well when roasted in the oven at 200ºC/400ºF/gas 6. If you cook it in the oven, turn the pieces of rabbit several times to ensure even colour and cooking. If you cook it on the barbecue, you'll need 5 wooden or metal skewers (soak wooden ones before you use them). Whether barbecuing or roasting, here are your rough timings:
- Belly: 25 to 30 minutes. Kidneys and liver: 4 minutes. Saddle and ribs: 15 to 20 minutes. Legs and shoulder: 35 to 40 minutes.
- Put your rabbit pieces into a bowl. Using a pestle and mortar, or a liquidizer, bash or whiz up the thyme and rosemary leaves to a pulp, then add the garlic cloves and bash or whiz again. Stir in 8 tablespoons of olive oil, the lemon zest and juice and the honey, and pour this over the rabbit. Put the meat to one side and let it come to room temperature while you light your barbecue.
- Now I'm going to talk about flavour. Get a couple of sprigs of fresh thyme and tie them together like a little brush. Each time you turn the meat, dab it with a little of the marinade to give you a lovely encrusted layer of flavour. This rabbit is going to be really tasty!
- Keeping the marinade to one side, remove the pieces of meat and season with salt and pepper. Sandwich the pancetta between the 2 pieces of belly using 3 skewers. Put the legs and shoulder on the barbecue. When they've been cooking for 10 minutes, put the belly on. After another 10 minutes put the saddle and ribs on. Make sure you turn the meat over every so often. Look after it by controlling the temperature and basting it continuously with the marinade. Cut three-quarters of the way through each kidney and open them out like a book. Cut the liver into 4 pieces and push one piece on to each remaining skewer, followed by a kidney and more liver.
- When all the pieces of meat are beautifully cooked, add your skewered bits of kidney and liver on to the barbecue and cook until golden, along with your 2 remaining slices of pancetta. After a few minutes, when the pancetta is browned, put it on top of the meat at the cooler end of the barbie. Now get your guests round the table.
- You can serve the rabbit with any white beans, or roast potatoes, or grilled vegetables, or different salads - it really depends on how you feel and what the weather's like. Just put a big bowl of your chosen accompaniment in the middle of the table and serve all the meat on a board. Lovely with a glass of white wine. Simple, honest and bloody good.
Nutrition Facts : Calories 508 calories, Fat 37.0 g fat, SaturatedFat 7.7 g saturated fat, Protein 39.4 g protein, Carbohydrate 4.0 g carbohydrate, Sugar 3.1 g sugar, Fiber 0 g fibre
GRILLED RABBIT WITH ROSEMARY AND GARLIC
Make and share this Grilled Rabbit With Rosemary and Garlic recipe from Food.com.
Provided by Shirl J 831
Categories Rabbit
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.
- place them in a bowl or Ziploc bag, and add oil.
- mince the garlic and chop the rosemary; add the rabbit, mix to coat well.
- Season with salt and pepper.
- Allow to marinate for at least 2 hrs, or overnight.
- Prepare to grill.
- Grill for 8-10 min per side.
- time indicated is chill and grill time.
Nutrition Facts : Calories 586.5, Fat 32.4, SaturatedFat 7.5, Cholesterol 193.9, Sodium 140.3, Carbohydrate 1, Fiber 0.1, Protein 68.4
GRILLED RABBIT AND VEGETABLES
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or heat up a grill pan. If available, place a piece of slate on the grill and heat for at least 5 minutes.
- Meanwhile, place the rabbit on a platter and season with salt and pepper. Drizzle 3 tablespoons of olive oil over and scatter garlic slices from 3 cloves, 8 sprigs of thyme and 4 sprigs of rosemary (halved to make 8). Allow it to marinate while the grill is heating.
- When the slate is hot, place the rabbit pieces on the slate. Cook on each side until the rabbit is nicely seared and cooked through, about 5 to 7 minutes per side. Remove the garlic cloves and discard if they begin to burn, they will give a harsh flavor to the rabbit.
- Season the vegetables with salt and pepper and drizzle with olive oil. Halfway into cooking the rabbit, place the vegetables on the slate and place a sprig of thyme and rosemary and a few slices of garlic on each. Cook on each side until nicely browned and softened, about 2 to 3 minutes per side. Serve hot or room temperature.
GRILLED RABBIT SAUSAGE OVER STEWED WHITE BEANS
Provided by Emeril Lagasse
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the sausage:
- Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side.
- For the Beans:
- Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
ROAST RABBIT WITH GREEN GARLIC SAUCE
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene. This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
Provided by Marian Burros
Categories dinner, meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For rabbit: Heat oven to 375 degrees. Brown bacon in large pan over medium heat until it releases all of its fat. Remove bacon and reserve for other use. Add onions, brown well, and transfer to a plate. Season rabbit with salt and pepper and brown well on all sides. Add wine, garlic, and water to barely cover. Cover and bake until rabbit is tender, about 1 hour.
- For sauce: Melt butter in saucepan over medium-low heat and add onions and green garlic bulbs. Sauté until tender. Add potato, garlic and stock. Simmer until potato is tender. Add green garlic tops. Let cool. Purée in blender until smooth. Season with salt and pepper to taste, and set aside.
- Transfer rabbit and onions to a platter. Return pan to high heat and reduce broth to about 1 cup. Add butter and green garlic sauce, and adjust salt and pepper to taste. Return rabbit to sauce, turning to coat and allowing to reheat. To serve, place a portion of rabbit on each of four plates. Top with a spoonful or two of sauce.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 1132 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
- Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 22 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 8 grams, Sodium 983 milligrams, Sugar 0 grams
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