Roasted Rabbit With Fennel Recipes

ROASTED RABBIT WITH FENNEL

Steps:

• Preheat the oven to 375 degrees. Place the fennel in a large roasting pan and toss with 2 teaspoons of the salt and ground pepper to taste. Roast for 10 minutes. Meanwhile, combine the remaining 2 teaspoons of salt with the cracked black pepper, fennel seeds and olive oil. Rub the mixture over the rabbit.
• Place the rabbit pieces over the fennel in a single layer. Roast for 30 minutes. Turn the pieces over and continue roasting until the rabbit is just cooked through and the fennel is tender but not soft, about 10 minutes longer. Divide the fennel among 6 plates and top each serving with 2 pieces of rabbit. Serve immediately.

ROASTED RABBIT WITH LIGURIAN CHICKPEA CAKE AND CHANTERELLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Sweat shallots and garlic in 2 tablespoons unsalted butter until soft, about 3 minutes. Add shiitakes, 1/2-tablespoon thyme, and saute over medium heat 3 minutes. Deglaze with 1 ounce of white wine and cook until dry. Season with kosher salt and cayenne, to taste, and set aside to cool.
• To prepare rabbit, remove hind legs. Keep the belly flap attached to the loin. Rub the loin with mustard and remaining thyme. Roll the belly flap around the loin. Stuff the rabbit leg/thigh with the shiitake mixture and secure by wrapping each leg with 3 strips of bacon.
• Season rabbit leg/thigh and loin with kosher salt and pepper. In a large saute pan, heat 1-tablespoon olive oil, sear rabbit leg on both sides careful not to burn the bacon. Sear for 10 to 12 minutes. Remove from pan and rest in a warm spot. Deglaze the roasting pan with white wine, add creme fraiche and chicken stock, and let the sauce reduce by 1/2. Season with salt and fresh thyme. While the sauce is reducing, cook the loin until medium, about 5 minutes.
• Remove the flap and julienne. Add the julienne belly meat to the salad greens, peas, tomatoes, fennel, and dress with lemon juice and extra-virgin olive oil.
• Saute wild mushrooms if available in whole butter while you are cooking the loin, hold warm while assembling plate.
• To plate, put warm folded crepe on plate, fill with dressed salad, fold the crepe over the salad, rest the rabbit leg against the crepe. Slice the loin into 3 pieces, and fan out. Sauce the plate with the pan juices and garnish with sauteed wild mushrooms.
• In a small bowl, whisk the chickpea flour into the water
• Heat a crepe or small saute pan. Add olive oil until almost smoking. Ladle 4 ounces of chickpea batter into the crepe pan and swirl around, making the batter coat the entire bottom of the pan. Cook until edges start to brown. Flip 1/2 the crepe over the other half, making a 1/2 moon shape and remove from pan. Keep crepes under a cloth until time to plate dish.

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.

ROAST RABBIT WITH STUFFING

Steps:

• Rub the rabbit inside and out with a mixture of the lemon juice, fennel, sage, salt and pepper. Then refrigerate for at least two hours. In the meantime, prepare the stuffing.
• Melt butter in a saucepan. Add rice, then stirfy for a minute. Sir in water, salt, rosemary, pepper, nutmeg, allspice and cardamom. Cover and bring to a boil, then allow to simmer over medium/low heat for 15 minutes. Stir in almonds and onions, then set aside for stuffing.
• In the meantime, combine all the ingredients for the basting juice and set aside.
• Stuff rabbit, then sew closed. Place in a roasting pan with 1 cup water, then baste generously. Cover, then place in a 350 degree F. preheated oven. Roast for an hour, basting lavishly every 20 minutes. Remove pan cover, then cook and continue basting, using pan juices if basting juice is finished, for another hour or until meat turns tender. If rabbit is not brown, broil for a few minutes. Serve piping hot.
• Note: If you use wild rabbit, clean and wash it while wearing gloves. If animal is diseased this will ensure that the cook will not catch the disease. Roasting will kill any bacteria making the rabbit safe to eat. Also, to eliminate the wild taste, soak the cleaned animal for at least two hours in a cup of vinegar mixed with enough water to cover the rabbit.

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.

WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER

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.

ROASTED BACON-WRAPPED RABBIT

Steps:

• Put everything except the bacon in a sealable plastic bag. Seal the bag, shake to distribute the seasonings and refrigerate for 8 to 24 hours.
• Thirty minutes before dinner, preheat the oven to 450 degrees. Quickly rinse the spices off the rabbit with cold water. Blot the pieces completely dry with paper towels, then blot the bacon dry. Wrap each rabbit piece in a slice of bacon and place them seam-side down on a rimmed baking sheet or in a shallow roasting pan or a large ovenproof skillet. (The flat pieces below the rabbit's ribs, known as the flap, can be rolled up and then wrapped.) Roast until the bacon crisps and the rabbit is no longer pink, 25 to 30 minutes. It is impossible to imagine this as anything other than finger food (maybe with some roasted potatoes).