Roast Rabbit With Rosemary Recipes

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SIMPLE ROASTED RABBIT



Simple Roasted Rabbit image

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

1 rabbit (about 1.5 kg/ 3.3 lbs (Note 1))
30 ml/ 1 fl. oz/ 2 tablespoons olive oil
75 ml/ 2.5 fl. oz/ 1/3 cup white wine
8 medium garlic cloves (divided)
4-5 rosemary sprigs (depending on size, divided)
125 ml/ 4.2 fl. oz/ ½ cup water
fine sea salt and ground black pepper

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

ROSEMARY RABBIT



Rosemary Rabbit image

This rabbit dish is big on rosemary flavor!

Provided by marybcurlyq

Categories     Main Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

1 large red onion, thinly sliced
1 (2 pound) rabbit, rinsed and patted dry
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons minced rosemary
1 teaspoon chopped parsley
½ teaspoon ground cumin
½ cup slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
  • Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
  • Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 7.4 g, Cholesterol 116.2 mg, Fat 25.2 g, Fiber 2.1 g, Protein 44.6 g, SaturatedFat 4.9 g, Sodium 70.7 mg, Sugar 2.4 g

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

ROASTED RABBIT IN THE OVEN



Roasted rabbit in the oven image

This delicious roasted rabbit recipe in the oven, flavored with white wine, red wine and bay leaf, is the perfect recipe for a family Sunday lunch. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO PREPARE ROASTED RABBIT IN THE OVEN: Place the rabbit on a baking dish and season with salt, peeled garlic, pepper, red pepper sauce, white wine, red wine, bay leaf and olive oil. Let marinate about one hour. Bake the rabbit until slightly golden brown, about one hour. Occasionally, drizzle the rabbit with the sauce. Turn off the oven and serve with chips.

Provided by Pedro Barbosa

Categories     Meat, Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

1.2 kg (2 2/3 pounds) rabbit cut into pieces
2 medium onions
5 cloves of garlic
75 ml (1/3 cup) white wine
75 ml (1/3 cup) red wine
Bay leaf (to taste)
1 tablespoon red pepper sauce
75 ml (1/3 cup) olive oil
Pepper (to taste)
Salt (to taste)

Steps:

  • Place the rabbit on a baking dish and season with salt, peeled garlic, pepper, red pepper sauce, white wine, red wine, bay leaf and olive oil. Let marinate about one hour.
  • Preheat the oven to 180ºC (350ºF).
  • Bake the rabbit until slightly golden brown, about one hour. Occasionally, drizzle the rabbit with the sauce.
  • Turn off the oven and serve with chips.

Nutrition Facts : Roasted rabbit in the oven Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 802 Total Fat 42 g(54%) Saturated Fat 9.5 g(49%) Cholesterol 246 mg(82%) Sodium 184 mg(8%) Total Carbohydrate 7.5 g(3%) Protein 88 g

ROAST RABBIT WITH ROSEMARY



Roast Rabbit With Rosemary image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 11

1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon finely ground rosemary
2 tablespoons finely chopped shallots
1 teaspoon finely minced garlic
1/2 cup dry white wine
1/2 cup fresh or canned chicken broth
1/4 cup finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle the rabbit with salt and pepper.
  • Heat the oil and half of the butter in a baking dish. Add the rabbit pieces in one layer. Sprinkle with rosemary.
  • Place the dish in the oven and bake 30 minutes. Turn the rabbit pieces and continue baking five minutes. Sprinkle with shallots and garlic. Bake five minutes and add the wine and broth. Bake, turning the pieces occasionally, about 20 minutes. Stir in the remaining one tablespoon of butter. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 35 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 11 grams, Sodium 1117 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED RABBIT WITH POTATOES AND ROSEMARY



Roasted Rabbit With Potatoes and Rosemary image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 rabbit
Coarse salt and freshly ground pepper
1 clove garlic
Juice 1 lemon
8 rosemary leaves
3/4 cup olive oil
8 small red-skinned potatoes

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

WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER



Whole Roasted Rabbit With Garlic, Rosemary and Coriander image

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

1 (2 1/4 lb) rabbit
kosher salt
white pepper
4 tablespoons olive oil
2 garlic cloves, finely diced
2 teaspoons finely diced fresh rosemary
1 teaspoon coriander seed, crushed
1 teaspoon black peppercorns, crushed
1/4 teaspoon red new mexico chile powder

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.

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