SEARED RABBIT WITH ROSEMARY POTATOES

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Seared Rabbit with Rosemary Potatoes image

I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.

Provided by IMANKAY

Categories     Meat and Poultry Recipes     Game Meats     Rabbit

Time 1h10m

Yield 6

Number Of Ingredients 14

6 potatoes, peeled and sliced 1/4 inch thick
2 onions, peeled and thinly sliced
5 sprigs rosemary, leaves stripped and finely chopped
ΒΌ cup extra virgin olive oil
salt and freshly ground black pepper to taste
1 (4 pound) rabbit, cleaned and cut into pieces
1 onion, diced
1 tablespoon chopped green olives
10 leaves fresh sage
1 teaspoon chopped fresh marjoram
6 baby artichokes, tips trimmed and tough outer leaves removed
1 teaspoon tomato paste
1 bunch fresh parsley, minced
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 732.1 calories, Carbohydrate 53.1 g, Cholesterol 172.5 mg, Fat 26.9 g, Fiber 9.2 g, Protein 68 g, SaturatedFat 6.5 g, Sodium 232.4 mg, Sugar 7.1 g

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