DARK ROASTED POMEGRANATE RABBIT
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time P1DT1h
Yield Four servings
Number Of Ingredients 11
Steps:
- Whisk together marinade ingredients. Add rabbit pieces and marinate overnight in the refrigerator, turning rabbit several times.
- Preheat oven to 400 degrees. Remove rabbit from marinade and reserve marinade. Pat rabbit dry. Heat olive oil in a large skillet over medium heat. Working in two batches, add the rabbit and sear until golden, about 8 minutes per batch.
- Place rabbit on a baking sheet. Bake until tender, 8 to 15 minutes, removing smaller pieces as they are done. Meanwhile, pour the marinade into the skillet. Simmer over medium heat for 5 minutes, scraping up browned bits from the bottom of the pan.
- Pour juices that have accumulated on the baking sheet into the sauce. Strain through a fine sieve. Degrease. Season with salt and pepper to taste. Place the rabbit on a serving platter. Pour the sauce over the rabbit and serve.
Nutrition Facts : @context http, Calories 860, UnsaturatedFat 36 grams, Carbohydrate 12 grams, Fat 53 grams, Fiber 2 grams, Protein 81 grams, SaturatedFat 11 grams, Sodium 1182 milligrams, Sugar 7 grams
SIMPLE ROASTED RABBIT
A simple roasted rabbit recipe flavored with white wine, garlic, and herbs. Tender, white meat baked in an incredibly delicious little sauce.
Provided by Adina
Categories Main Dish
Time 1h
Number Of Ingredients 7
Steps:
- Defrost and cut the rabbit.
- You will need six parts for roasting: 2 hind legs, 2 front legs, and the backstrap (loin) cut into 2 pieces (Note 2).
- Place the rabbit on a large cutting board lying on its back and open it up. Cut the belly flaps. Go under the armpit and cut the front legs with the whole shoulder.
- Grab the back legs with your hands and break that part open. Find where the tailbone is and cut along there.
- Cut the backbone and the ribs. Find the last rib with your fingers and cut right along that last rib. Repeat on the other side. The whole cut will be like a V. Grab the piece with your hands and break it apart so that you can see the joint between the bones and cut right there.
- Divide the backstrap or the loin in the middle. Find where the vertebra is and cut right there. Press with the knife or use a cleaver.
- Place the pieces in a roasting tin.
- In a small bowl mix olive oil, white wine, 4 grated garlic cloves, 2-3 sprigs chopped rosemary, salt, and pepper. Pour over the meat and turn the meat a few times in the marinade to coat it all over. Cover with plastic wrap/cling film and marinate for at least one hour, preferably 3-4. Remove from the fridge about 30 minutes before cooking.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.
- Bake for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes. If you'd like the meat to get more color, turn on the grill during the last 5 minutes of the cooking time.
- The front legs and back strap pieces are smaller than the hind legs. I usually remove them after 30 minutes already, but I always check to see if the internal temperature is right, it should be 71 degrees Celsius/ 160 degrees Fahrenheit. Checking with a thermometer is the best way to ensure that the rabbit is safe to eat but not overcooked. If you overcook it, it will become dry.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 606 kcal, Carbohydrate 4 g, Protein 76 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 215 mg, Sodium 624 mg, Fiber 1 g, UnsaturatedFat 16 g
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
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
HERB-ROASTED RABBIT WITH POMEGRANATES RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Rinse rabbit pieces and pat dry. Heat oil over medium-high heat; add Canadian bacon and saute until browned, about 5 minutes, stirring frequently. Add shallots and continue to saute for 4 minutes, until shallots are limp. Using a slotted spoon, remove bacon mixture; drain on paper towels. Add the rabbit pieces to the skillet and saute for 5 minutes per sides until nicely browned, turning once. Transfer rabbit pieces to a roasting pan. Top with bacon mixture and rosemary. Add chicken broth to the pan. Cover with aluminum foil and roast for 50 to 60 minutes until rabbit is tender. Arrange rabbit on a heated serving platter; keep warm. Place roasting pan on top of the stove and stir in dry white wine. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced by 1/3. Add pomegranate seeds and heat through. Spoon sauce and seeds over the rabbit pieces and garnish with rosemary sprigs, if desired. This recipe yields 12 servings. Exchanges Per Serving: 3 1/2 Lean Protein. Nutrition Facts: 209 calories (39% calories from fat), 27 g protein, 9 g total fat (3.4 g saturated fat), 3 g carbohydrate, trace dietary fiber, 75 mg cholesterol, 146 mg sodium.
POMEGRANATE BUTTER CREAM FROSTING RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing. Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses. To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds. This recipe yields enough to frost a 9-inch layer cake. Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.
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SIMPLE OVEN-ROASTED RABBIT WITH GARLIC AND HERBES DE …
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Cuisine French, ProvencalCategory Main DishServings 4Total Time 45 mins
- 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.
- Season with salt and pepper, add the wine, and stir well to release any browned bit from the bottom. Cover and cook in the oven for 25 minutes.
CASSEROLE-ROASTED RABBIT WITH HERBS RECIPE - ANNA …
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5/5 Category DinnerAuthor Anna Zegna
- 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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