Best Roasted Rabbit With Potatoes And Rosemary Recipes

ROASTED RABBIT WITH POTATOES

Steps:

• 1 Rinse the rabbit pieces and pat dry with paper towels. In a large skillet, heat two tablespoons of the oil over medium heat. Add the rabbit, onion and parsley. Cook, turning the pieces occasionally, until lightly browned, about 15 minutes. Add the wine and cook 5 minutes more. Sprinkle with salt and pepper. 2 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a roasting pan large enough to hold all of the ingredients in a single layer. 3 Scatter the potatoes in the pan and toss them with the remaining 2 tablespoons oil. Add the contents of the skillet to the pan, tucking the rabbit pieces around the potatoes. Add the water. Sprinkle with the oregano and salt and pepper. Cover the pan with aluminum foil. Roast 30 minutes. Uncover and cook 20 minutes more or until the potatoes are tender. 4 Transfer to a serving platter. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROASTED RABBIT FOR A SUNDAY DINNER

Steps:

• If rabbit is not already prepared, wash it and trim away any skin and unwanted parts. Most rabbits come with the kidneys and other organs, regardless of whether they are prepared. Reserve these.
• Mix sausage meat and breadcrumbs together, kneading in the rosemary. Stuff the chest cavity of the rabbit with the stuffing, and continue down the torso, leaving a firm mound of stuffing from chest-groin.
• Wrap bacon rashers around rabbit, securing at the back with toothpicks, to seal stuffing inches.
• Roast rabbit on a medium/low heat for 1 hour, turning from one side to the other regularly and basting with any leaked juices.
• Meanwhile, boil potatoes in lightly salted water until firm, but starchy on the outide. Drain.
• Remove rabbit from roasting tray and set aside. Add lard to tray - once melted, toss in the pearl onions (whole), the carrots (roughly chopped into large pieces) and the potatoes. Toss vegetables in meat juices and lard, then replace rabbit on top. Roast a further 30 minutes, spooning over the hot lard as required, or until onions begin to blacken and potatoes turn golden and crisp.
• Using a slotted spoon, remove and set aside the rabbit and vegetables, allowing each spoonful to drain any juices back into the roasting pan.
• Pour stock into pan and scrape the bottom to lift up any stuck pieces of meat or vegetable, and to thoroughly combine the stock with the juices.
• Pour mixed stock and juice into a pot, adding a sprig of rosemary and the reserved rabbit organs. Place rabbit and vegetables back in over on a very low setting to keep warm.
• When stock reaches a rolling boil, mix the teaspoon of flour with a little water to form a paste, and add to the stock. Once thick and rich, taste and season to preference. Strain stock to remove organs and rosemary.
• Serve rabbit, surrounded with the roasted vegetables, and with the stock offered on the side as a gravy. Goes beautifully with redcurrant jelly.

ROASTED RABBIT WITH POTATOES AND ROSEMARY

Steps:

• Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
• Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
• Add the remaining oil and toss the potatoes so that they are coated and won't stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.