Roasted Rabbit With Potatoes And Rosemary Recipes

SIMPLE ROASTED RABBIT

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.

ROAST RABBIT WITH ROSEMARY

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.

WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER

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 FOR A SUNDAY DINNER

Steps:

• If rabbit is not already prepared, wash it and trim away any skin and unwanted parts. Most rabbits come with the kidneys and other organs, regardless of whether they are prepared. Reserve these.
• Mix sausage meat and breadcrumbs together, kneading in the rosemary. Stuff the chest cavity of the rabbit with the stuffing, and continue down the torso, leaving a firm mound of stuffing from chest-groin.
• Wrap bacon rashers around rabbit, securing at the back with toothpicks, to seal stuffing inches.
• Roast rabbit on a medium/low heat for 1 hour, turning from one side to the other regularly and basting with any leaked juices.
• Meanwhile, boil potatoes in lightly salted water until firm, but starchy on the outide. Drain.
• Remove rabbit from roasting tray and set aside. Add lard to tray - once melted, toss in the pearl onions (whole), the carrots (roughly chopped into large pieces) and the potatoes. Toss vegetables in meat juices and lard, then replace rabbit on top. Roast a further 30 minutes, spooning over the hot lard as required, or until onions begin to blacken and potatoes turn golden and crisp.
• Using a slotted spoon, remove and set aside the rabbit and vegetables, allowing each spoonful to drain any juices back into the roasting pan.
• Pour stock into pan and scrape the bottom to lift up any stuck pieces of meat or vegetable, and to thoroughly combine the stock with the juices.
• Pour mixed stock and juice into a pot, adding a sprig of rosemary and the reserved rabbit organs. Place rabbit and vegetables back in over on a very low setting to keep warm.
• When stock reaches a rolling boil, mix the teaspoon of flour with a little water to form a paste, and add to the stock. Once thick and rich, taste and season to preference. Strain stock to remove organs and rosemary.
• Serve rabbit, surrounded with the roasted vegetables, and with the stock offered on the side as a gravy. Goes beautifully with redcurrant jelly.