Best Roasted Rabbit With Olives And Feta Recipes

Roasted Rabbit With Garlic and Olives image

Provided by Dr. Jenny

Categories < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 rabbits, cleaned, cut into pieces
5 tablespoons extra virgin olive oil
1/2 cup garlic clove
1/2 cup pitted green olives (such as picholine or Spanish)
3 sprigs thyme leaves, chopped

Steps:

Preheat oven to 350 degrees F.
In a shallow bowl, stir flour, salt, and pepper together. Dredge rabbit pieces in flour mixture, completely coating meat on all sides.
In a large cast-iron skillet, heat 3 Tb olive oil over medium heat. Put rabbit in the skillet and cook for 4-5 minutes on each side, until nicely browned.
In a small bowl, toss the garlic with 1 Tb olive oil to coat completely.
Transfer rabbit to a baking dish and sprinkle with garlic, olives, and thyme. Bake, uncovered, for about an hour, or until the garlic cloves are golden brown and the rabbit is browned on the outside and opaque throughout.
Drizzle the remaining 1 Tb olive oil in an abstract pattern on a serving platter and arrange rabbit on top. Scoop the garlic cloves and olives from the baking dish and sprinkle over the rabbit. Serve immediately.

Nutrition Facts : Calories 725.2, Fat 37.3, SaturatedFat 8.4, Cholesterol 205, Sodium 702.6, Carbohydrate 17.9, Fiber 0.9, Sugar 0.2, Protein 75.4

Whole Roasted Rabbit With Garlic, Rosemary and Coriander image

Provided by Chocolatl

Categories Rabbit

Time 3h35m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 (2 1/4 lb) rabbit
kosher salt
white pepper
4 tablespoons olive oil
2 garlic cloves, finely diced
2 teaspoons finely diced fresh rosemary
1 teaspoon coriander seed, crushed
1 teaspoon black peppercorns, crushed
1/4 teaspoon red new mexico chile powder

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.

Whole Roasted Rabbit With Guanciale, Wilted Greens and Pan Drippings image

Provided by Gabrielle Hamilton

Time 1h

Yield 8 servings

Number Of Ingredients 9

Steps:

Preheat oven to 500 degrees.
Season rabbits on all sides and inside the cavity with salt and freshly ground black pepper. Set aside.
Trim the watercress and dandelion greens, removing the woodiest stems. Cut the Treviso into halves the long way, then cut each half into thirds, and trim away any especially tough white stalky interior core.
Lay sliced guanciale on a sheet pan large enough to hold the rabbits. (You can use 2 separate pans if necessary.) Scatter the dandelion greens, watercress and Treviso on top of the guanciale, and then place the rabbit on top, back side facing up. Drizzle the rabbit and greens with the wine and extra-virgin olive oil.
Roast rabbits for 20 minutes. After 20 minutes, check rabbits, and rotate the pans to ensure that they are cooking and browning evenly. Return to the oven to continue roasting until rabbit legs are just cooked through, about 15 more minutes.
Let rabbit rest for 10 minutes, then cut into 8 pieces each; two hindquarters, two forequarters and four loin pieces. Transfer the guanciale and greens to a serving platter. Place the rabbit pieces on top and drizzle with the pan-drippings left on the sheet tray and a healthy drizzle of olive oil.