Roasted Rabbit With Fennel Recipes

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.

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.

HONEY ROAST RABBIT

Steps:

• Rinse the rabbits and pat them dry with paper towels. Cut each one into three pieces; the hind legs, the front legs, and the loin. Cut the hind and front leg sections into 2 pieces each, leaving the loin in one piece. You should now have 5 sections per rabbit.
• Place the rabbit pieces in a large deep nonreactive bowl.
• In a small sauce pan over medium heat, reduce the orange juice to half a cup. In a small bowl, combine the pepper, fennel, saffron, cayenne, and salt. Add the reduced orange juice and the lemon juice, whisk together, and let stand for 10 or 15 minutes. Add the honey and mix together. Pour this mixture over the rabbit pieces, toss so that each one is evenly coated, and let sit at room temperature for about 1 hour, loosely covered. Toss the pieces every 15 minutes.
• Preheat the oven to 400 degrees. Remove the rabbit from the marinade and place on a rack in a roasting pan. Roast the rabbit for 20 to 25 minutes, until done through with no trace of pink remaining. Baste once with the marinade halfway through the cooking time, then again when you remove the rabbit from the oven.
• Place the rabbit pieces on a platter and surround them with sprigs of watercress and wedges of lemon. Drain the onion slices briefly on paper towels, separate them into rings and scatter them over the top.

ROASTED RABBIT WITH FENNEL

Steps:

• Preheat the oven to 375 degrees. Place the fennel in a large roasting pan and toss with 2 teaspoons of the salt and ground pepper to taste. Roast for 10 minutes. Meanwhile, combine the remaining 2 teaspoons of salt with the cracked black pepper, fennel seeds and olive oil. Rub the mixture over the rabbit.
• Place the rabbit pieces over the fennel in a single layer. Roast for 30 minutes. Turn the pieces over and continue roasting until the rabbit is just cooked through and the fennel is tender but not soft, about 10 minutes longer. Divide the fennel among 6 plates and top each serving with 2 pieces of rabbit. Serve immediately.