Slow Roasted Rabbit Recipes

WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC

Steps:

• Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
• When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.

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.

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.