Rosemary Rabbit Recipes

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

SEARED RABBIT WITH ROSEMARY POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish.
• Bake potatoes in the preheated oven until tender, about 45 minutes.
• Meanwhile, heat olive oil in a large skillet over high heat. Cook rabbit pieces, turning once, until brown on both sides, about 10 minutes. Add the remaining onion, olives, sage, and marjoram and cook for 2 minutes. Reduce heat to medium-low, cover and simmer for 30 minutes.
• Stir artichokes, tomato paste and parsley into skillet with rabbit. Replace cover and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.

ROSEMARY RABBIT

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.