ROAST RABBIT WITH ROSEMARY

Roast Rabbit With Rosemary image

Provided by Craig Claiborne And Pierre Franey

Time 1h10m

Yield Four servings

Number Of Ingredients 11

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Ingredients

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