Best Roasted Rabbit With Fennel Recipes

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

ROASTED RABBIT WITH OLIVES AND FETA

Steps:

• Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
• Heat oven to 400 degrees. In a small saucepan over medium heat, simmer wine until reduced by half.
• Heat oil in a large skillet over medium-high heat. Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side. (If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
• Put lemon slices, olives and half the butter into the pan. Pour in reduced wine. Cover and transfer to oven for 5 minutes. Uncover and scatter feta over top. Continue cooking until rabbit is just cooked through, 5 to 10 minutes more. Stir in remaining butter and more salt if needed, and serve.

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 FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

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.

ROAST RABBIT WITH THYME

Steps:

• Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
• Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
• Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.