Slow Roasted Rabbit Food

SLOW ROASTED RABBIT

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.

ROAST RABBIT WITH STUFFING

Steps:

• Rub the rabbit inside and out with a mixture of the lemon juice, fennel, sage, salt and pepper. Then refrigerate for at least two hours. In the meantime, prepare the stuffing.
• Melt butter in a saucepan. Add rice, then stirfy for a minute. Sir in water, salt, rosemary, pepper, nutmeg, allspice and cardamom. Cover and bring to a boil, then allow to simmer over medium/low heat for 15 minutes. Stir in almonds and onions, then set aside for stuffing.
• In the meantime, combine all the ingredients for the basting juice and set aside.
• Stuff rabbit, then sew closed. Place in a roasting pan with 1 cup water, then baste generously. Cover, then place in a 350 degree F. preheated oven. Roast for an hour, basting lavishly every 20 minutes. Remove pan cover, then cook and continue basting, using pan juices if basting juice is finished, for another hour or until meat turns tender. If rabbit is not brown, broil for a few minutes. Serve piping hot.
• Note: If you use wild rabbit, clean and wash it while wearing gloves. If animal is diseased this will ensure that the cook will not catch the disease. Roasting will kill any bacteria making the rabbit safe to eat. Also, to eliminate the wild taste, soak the cleaned animal for at least two hours in a cup of vinegar mixed with enough water to cover the rabbit.

ROASTED RABBIT WITH POTATOES AND ROSEMARY

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.

ROAST RABBIT WITH THYME

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.

WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER

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.