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
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 IN THE OVEN
This delicious roasted rabbit recipe in the oven, flavored with white wine, red wine and bay leaf, is the perfect recipe for a family Sunday lunch. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO PREPARE ROASTED RABBIT IN THE OVEN: Place the rabbit on a baking dish and season with salt, peeled garlic, pepper, red pepper sauce, white wine, red wine, bay leaf and olive oil. Let marinate about one hour. Bake the rabbit until slightly golden brown, about one hour. Occasionally, drizzle the rabbit with the sauce. Turn off the oven and serve with chips.
Provided by Pedro Barbosa
Categories Meat, Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place the rabbit on a baking dish and season with salt, peeled garlic, pepper, red pepper sauce, white wine, red wine, bay leaf and olive oil. Let marinate about one hour.
- Preheat the oven to 180ºC (350ºF).
- Bake the rabbit until slightly golden brown, about one hour. Occasionally, drizzle the rabbit with the sauce.
- Turn off the oven and serve with chips.
Nutrition Facts : Roasted rabbit in the oven Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 802 Total Fat 42 g(54%) Saturated Fat 9.5 g(49%) Cholesterol 246 mg(82%) Sodium 184 mg(8%) Total Carbohydrate 7.5 g(3%) Protein 88 g
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.
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
HOW TO ROAST A RABBIT
This is adapted from the St.Olaf Lutheran Church Cookbook, date unknown, which says it was taken from "Furrow." You'll be happiest if you DON'T make this recipe exactly as written.
Provided by Chocolatl
Categories Rabbit
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Begin by catching the rabbit. (You knew that was coming, didn't you?).
- Dress if not already dressed (the rabbit).
- If you're not dressed either, do so.
- Dig little Petunia out of the flour bin.
- Heat oven and warm up the roasting pan.
- Cut up the rabbit.
- Go change the baby's diaper.
- Answer the phone.
- Sift the flour and roll the rabbit pieces in it.
- Wash flour out of Petunia's hair.
- Grease the roasting pan and pick all the toys up off the kitchen floor.
- Go look for Tommy. He was on the front porch the last time you saw him.
- Call Joe Henderson about those seeds.
- Return to kitchen.
- Mop flour off floor where Petunia put rabbit.
- Clean off rabbit.
- Mop flour off Petunia.
- Turn off the oven--it's too hot now.
- The butter has congealed. Melt it again.
- Let Tommy in the back door with the fresh eggs.
- Use the broken one in the recipe.
- Answer phone.
- Change baby's diaper.
- Take Tommy's broken egg and beat it.
- Beat it back to the kitchen.
- Beat the other egg.
- Sit down and collect your wits--no, collect the children.
- Beat the two eggs together.
- Take the kids and beat it!
- Take the rabbit and beat it to the creek.
- Cut up rabbit for bait and go fishing.
- Fish may be fried the same way.
Nutrition Facts : Calories 86.7, Fat 8.1, SaturatedFat 4.4, Cholesterol 108.3, Sodium 86.2, Carbohydrate 0.2, Sugar 0.1, Protein 3.2
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.
HUNTER'S RABBIT
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
- In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.
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- Remove and discard the hearts, kidneys and livers from the rabbits or save them for another use. Rinse the rabbits and pat them dry with paper towels. Divide the thyme, marjoram, rosemary, sage and bay leaves into 2 piles and stuff them into the cavities. Close each cavity with a toothpick.
- In a large enameled cast-iron casserole, melt 1 1/2 tablespoons of the butter in 1 tablespoon of the olive oil. Season the rabbits all over with salt and pepper. Add 1 rabbit to the casserole, breast side down, and cook over moderately high heat until the inner legs are golden, about 4 minutes. Turn the rabbit and brown each side until golden, about 8 minutes total. Transfer the rabbit to a platter. Discard the fat and wipe out the casserole with a paper towel. Repeat with another 1 1/2 tablespoons of butter, the remaining 1 tablespoon of olive oil and the second rabbit.
- Using kitchen string, tie the hind legs together. Pour off all but 1 tablespoon of the fat in the casserole, add the garlic and cook, stirring from time to time, until lightly golden, about 2 minutes.
- Return both rabbits to the casserole, add the wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Add the water and the remaining 2 tablespoons of butter. Cover the casserole and cook over low heat for 40 minutes, turning the rabbits once. Baste the rabbits with the pan juices 3 or 4 times during cooking. Meanwhile, preheat the oven to 350°.
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4/5 (1)Category RabbitCuisine Balkan CuisineTotal Time 3 hrs
- Wash the rabbit with cold water. Chop the onions and carrots finely and braise them in the oil to a caramel color. Add the finely chopped rabbit offal (heart, liver) and gradually add the cleaned and washed rice . Once fried a bit, pour in 1 cup warm water. Stir everything well. Add the chopped bacon. Season everything with the spices.
- In a glass or ceramic cook pot with a lid, pour in part of the offal (to serve as a bed for the rabbit). Stuff the rabbit with the rest of the offal and sew it closed. Make cuts along the rabbit itself - usually along the legs, and add 1 allspice grain, a slice of garlic, strip of bacon or lard in each.
- Smear oil, black pepper and salt over the rabbit on all sides. Put it in the ceramic pot and cover with a lid. Bake in an unheated oven at 428°F (220 °C) so it doesnt burst. After 10 min., lower the heat to 356°F (180 °C) and then to 320°F (160 °C) at the 30 min. mark. Bake for a total of 2 hours until ready.
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3.7/5 (6)Category RabbitCuisine Bulgarian CuisineTotal Time 2 hrs 25 mins
- Wash and clean the rabbit, salt it well and leave it for 12-24 hours in a marinade of equal parts water and vinegar.
- Wash it from the marinade and stuff with pieces of bacon. Separately, sauté the crushed onions in oil. Put the onions in an oven dish and put the rabbit on top.
- Soak it with hot water, add salt, pepper, bay leaf and lemon peel to taste. Put the rabbit to bake under foil.
- Once the rabbit softens, pour on the sauce consisting of flour diluted with lemon juice. Finish roasting the rabbit for another 30 minutes or until fully ready, and finally remove the foil.
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- In a large Dutch oven, warm up the olive oil over medium heat and brown the rabbit well on all sides, 8 to 10 minutes.
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- The first step is to marinade the rabbit which must be previously cut into pieces and cleaned. Put it into a container so no ingredients are spilled out.
- Crush the garlic and the ginger in a mortar; mix them with salt, pepper, white wine, rosemary, thyme and oregano (if you choose to use it), as well as the paprika and the olive oil.
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- Pre-heat the oven. After 30 minutes have passed, place the rabbit on a tray and take it to the oven, which must have heat in its upper part and no fan at the bottom. Cook for 40 minutes at 180 ºC. If you’re planning to have it with potatoes, we recommend you to put them on the bottom of the tray, thus they’ll absorb the juices of the meat and the result will be better.
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