Skillet Roasted Rabbit With Pancetta Basted Fingerlings Food

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ROASTED FINGERLINGS



Roasted Fingerlings image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

1 1/2 pounds fingerlings, halved lengthwise
3 cloves garlic, minced
2 tablespoons finely chopped rosemary leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.

SKILLET-ROASTED RABBIT WITH PANCETTA-BASTED FINGERLINGS



Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings image

Categories     Side     Roast     Rabbit

Yield serves 4

Number Of Ingredients 9

3 tablespoons unsalted butter
1 pound fingerling potatoes, halved lengthwise
8 ounces pancetta, diced
2 sprigs rosemary
3 fat cloves garlic, smashed
2 fryer rabbits
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley

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



Slow Roasted Rabbit image

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

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

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

LEMON AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES



Lemon and Parsley Skillet-Roasted Fingerling Potatoes image

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

Provided by Claire Saffitz

Categories     Bon Appétit     Potato     Parsley     Kid-Friendly     Side     Thanksgiving     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 6

3 pounds fingerling potatoes, scrubbed, halved lengthwise
1/3 cup fresh lemon juice
2 teaspoons kosher salt
6 tablespoons unsalted butter, cut into pieces, divided
1/3 cup chopped fresh parsley
Flaky sea salt

Steps:

  • Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20-25 minutes. Increase heat and boil rapidly until pan is almost dry, 15-20 minutes more (there will still be a sheen of butterfat).
  • Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5-10 minutes.
  • Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
  • Do ahead
  • Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.

JACOB'S SKILLET-ROASTED FINGERLING POTATOES



Jacob's Skillet-Roasted Fingerling Potatoes image

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

1 ½ pounds fingerling potatoes
1 ½ tablespoons olive oil
3 teaspoons garlic powder, divided
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
⅓ cup butter, melted
1 ½ tablespoons chopped fresh thyme
1 ½ tablespoons chopped fresh sage

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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