Rabbit With Olives Recipes
ROASTED RABBIT WITH GARLIC AND OLIVES
This recipe is from my cookbook from The Stinking Rose restaurant in San Francisco. As the name implies, garlic is their featured ingredient. DH and I made this recipe a few nights ago. We really enjoyed it. I am guessing on the prep time because my rabbit already came in pieces and I did not have to cut it myself.
Provided by Dr. Jenny
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
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
ROASTED RABBIT WITH OLIVES AND FETA
Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it's quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 41 grams, Fiber 3 grams, Protein 74 grams, SaturatedFat 18 grams, Sodium 1166 milligrams, Sugar 3 grams, TransFat 0 grams
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- In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch. Transfer the rabbit to a large plate.
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