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 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
ROASTED RABBIT FOR A SUNDAY DINNER
Rabbit is hard to come by these days, but if you're fortunate enough to have a local butcher who will supply more traditional meats like mutton, oxtail and trotters, ask him about rabbit. This recipe calls for the rabbit supplied skinned and gutted, but whole (many butchers often portion the rabbit up automatically). Rabbit meat is the leanest you will ever eat - pure protein and with a great, rich flavour.
Provided by Bunny Mazonas
Categories European
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If rabbit is not already prepared, wash it and trim away any skin and unwanted parts. Most rabbits come with the kidneys and other organs, regardless of whether they are prepared. Reserve these.
- Mix sausage meat and breadcrumbs together, kneading in the rosemary. Stuff the chest cavity of the rabbit with the stuffing, and continue down the torso, leaving a firm mound of stuffing from chest-groin.
- Wrap bacon rashers around rabbit, securing at the back with toothpicks, to seal stuffing inches.
- Roast rabbit on a medium/low heat for 1 hour, turning from one side to the other regularly and basting with any leaked juices.
- Meanwhile, boil potatoes in lightly salted water until firm, but starchy on the outide. Drain.
- Remove rabbit from roasting tray and set aside. Add lard to tray - once melted, toss in the pearl onions (whole), the carrots (roughly chopped into large pieces) and the potatoes. Toss vegetables in meat juices and lard, then replace rabbit on top. Roast a further 30 minutes, spooning over the hot lard as required, or until onions begin to blacken and potatoes turn golden and crisp.
- Using a slotted spoon, remove and set aside the rabbit and vegetables, allowing each spoonful to drain any juices back into the roasting pan.
- Pour stock into pan and scrape the bottom to lift up any stuck pieces of meat or vegetable, and to thoroughly combine the stock with the juices.
- Pour mixed stock and juice into a pot, adding a sprig of rosemary and the reserved rabbit organs. Place rabbit and vegetables back in over on a very low setting to keep warm.
- When stock reaches a rolling boil, mix the teaspoon of flour with a little water to form a paste, and add to the stock. Once thick and rich, taste and season to preference. Strain stock to remove organs and rosemary.
- Serve rabbit, surrounded with the roasted vegetables, and with the stock offered on the side as a gravy. Goes beautifully with redcurrant jelly.
Nutrition Facts : Calories 651.6, Fat 51.5, SaturatedFat 18.5, Cholesterol 62.3, Sodium 603.8, Carbohydrate 35.8, Fiber 5, Sugar 5.5, Protein 11.1
ROASTED RABBIT WITH FENNEL
Provided by Molly O'Neill
Categories dinner, one pot, roasts, main course
Time 1h
Yield Six servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Place the fennel in a large roasting pan and toss with 2 teaspoons of the salt and ground pepper to taste. Roast for 10 minutes. Meanwhile, combine the remaining 2 teaspoons of salt with the cracked black pepper, fennel seeds and olive oil. Rub the mixture over the rabbit.
- Place the rabbit pieces over the fennel in a single layer. Roast for 30 minutes. Turn the pieces over and continue roasting until the rabbit is just cooked through and the fennel is tender but not soft, about 10 minutes longer. Divide the fennel among 6 plates and top each serving with 2 pieces of rabbit. Serve immediately.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 7 grams, Protein 78 grams, SaturatedFat 7 grams, Sodium 1260 milligrams, Sugar 6 grams
HERB ROASTED RABBIT AND POTATOES
Steps:
- Preheat the oven to 400°F. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 Tbsp. of the olive oil, and toss to coat. Bake for 30 minutes.
- While the potatoes and garlic are roasting, combine the bacon and 2 Tbsp. of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 Tbsp. of the pan drippings.
- Remove the roasting pan from the oven, and reduce the heat to 350°F. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 Tbsp. oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.
- Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROASTED RABBIT WITH POTATOES
Number Of Ingredients 9
Steps:
- 1 Rinse the rabbit pieces and pat dry with paper towels. In a large skillet, heat two tablespoons of the oil over medium heat. Add the rabbit, onion and parsley. Cook, turning the pieces occasionally, until lightly browned, about 15 minutes. Add the wine and cook 5 minutes more. Sprinkle with salt and pepper. 2 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a roasting pan large enough to hold all of the ingredients in a single layer. 3 Scatter the potatoes in the pan and toss them with the remaining 2 tablespoons oil. Add the contents of the skillet to the pan, tucking the rabbit pieces around the potatoes. Add the water. Sprinkle with the oregano and salt and pepper. Cover the pan with aluminum foil. Roast 30 minutes. Uncover and cook 20 minutes more or until the potatoes are tender. 4 Transfer to a serving platter. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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