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
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
WHOLE ROASTED RABBIT WITH GUANCIALE, WILTED GREENS AND PAN DRIPPINGS
Rabbits are so lean on their own that they benefit from some added fat - in this case, a few strips of guanciale, the compellingly flavorful cured pork jowl from Italy. Once the pan juices from the roasted rabbit have commingled with the fat from the guanciale and the bitter water released from the Treviso, you have a perfect, craveable balance on the plate, in every forkful.
Provided by Gabrielle Hamilton
Categories dinner, roasts, main course
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees.
- Season rabbits on all sides and inside the cavity with salt and freshly ground black pepper. Set aside.
- Trim the watercress and dandelion greens, removing the woodiest stems. Cut the Treviso into halves the long way, then cut each half into thirds, and trim away any especially tough white stalky interior core.
- Lay sliced guanciale on a sheet pan large enough to hold the rabbits. (You can use 2 separate pans if necessary.) Scatter the dandelion greens, watercress and Treviso on top of the guanciale, and then place the rabbit on top, back side facing up. Drizzle the rabbit and greens with the wine and extra-virgin olive oil.
- Roast rabbits for 20 minutes. After 20 minutes, check rabbits, and rotate the pans to ensure that they are cooking and browning evenly. Return to the oven to continue roasting until rabbit legs are just cooked through, about 15 more minutes.
- Let rabbit rest for 10 minutes, then cut into 8 pieces each; two hindquarters, two forequarters and four loin pieces. Transfer the guanciale and greens to a serving platter. Place the rabbit pieces on top and drizzle with the pan-drippings left on the sheet tray and a healthy drizzle of olive oil.
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
POT ROASTED RABBIT
BEING RAISED IN THE COUNTRY, I LOVE WILD GAME
Provided by FANNIE MCCOY
Categories Roasts
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. IN A SKILLET COOK BACON UNTIL CRISP,DRAIN ON A PAPER TOWEL,RESERVING THE DRIPPINGS IN THE THE SKILLET.CRUMBLE THE COOKED BACON AND SET ASIDE.
- 2. SEASON RABBIT WITH RED AND BLACK PEPPER.COAT WITH FLOUR.NOW BROWN RABBIT IN BACON DRIPPINGS IN SKILLET OVER MED. HEAT, REMOVE RABBIT FROM SKILLET.
- 3. RESERVE 4 TABLESPOONS DRIPPINGS IN SKILLET,ADD MUSHROOMS,ONIONS,GREEN PEPPER,AND GARLIC TO RESERVED DRIPPINGS.COOK ABOUT 5 MIN OR UNTIL TENDER,STIRRING OCCASIONALLY.
- 4. STIR CHICKEN BROTH,WORCESTERSHIRE SAUCE,AND DRY MUSTARD INTO VEGETABLES IN SKILLET. NOW ADD RABBIT TO THE SKILLET.BRING MIXTURE TO A BOIL. COVER AND SIMMER ABOUT 55 MIN OR UNTIL RABIT IS TENDER.
- 5. PUT RABBIT IN A SERVING PLATTER.SPOON FAT OFF MIXTURE IN SKILLET.SPOON MIXTURE OVER RABBIT.SPRINKLE WITH CRUMBLED BACON.
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