Rosemary Rabbit Recipes

ROSEMARY RABBIT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
• Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
• Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

ROAST RABBIT WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees.
• Sprinkle the rabbit with salt and pepper.
• Heat the oil and half of the butter in a baking dish. Add the rabbit pieces in one layer. Sprinkle with rosemary.
• Place the dish in the oven and bake 30 minutes. Turn the rabbit pieces and continue baking five minutes. Sprinkle with shallots and garlic. Bake five minutes and add the wine and broth. Bake, turning the pieces occasionally, about 20 minutes. Stir in the remaining one tablespoon of butter. Sprinkle with parsley and serve.

GRILLED RABBIT WITH ROSEMARY AND GARLIC

Steps:

• Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.
• place them in a bowl or Ziploc bag, and add oil.
• mince the garlic and chop the rosemary; add the rabbit, mix to coat well.
• Season with salt and pepper.
• Allow to marinate for at least 2 hrs, or overnight.
• Prepare to grill.
• Grill for 8-10 min per side.
• time indicated is chill and grill time.

RABBIT WITH ROSEMARY SPAETZLE, ONION SOUBISE AND MUSTARD VERMOUTH SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the rabbit legs with salt and pepper. Place a large Dutch oven over high heat and add the oil. Let get hot, then add the rabbit legs and sear on both sides, 5 to 7 minutes per side. Transfer to a plate until ready to use.
• Reduce the heat to medium-low, then add the onions. Season with salt and saute until translucent, 5 to 7 minutes. Add the vermouth and mustard and bring to a simmer. Add the butter, the rabbit legs and rosemary atop the onions. Cover the pan and bake until the rabbit is tender, 35 to 40 minutes.
• Remove the rabbit from the Dutch oven and set aside. Put the Dutch oven back over medium-high heat and add the cream to the cooking liquid and onions. Cook until heated through and thickened, about 2 minutes.
• For the spaetzle: Bring a large pot of water to a boil.
• Whisk the eggs, milk, rosemary, salt and pepper together in a small mixing bowl. Add the flour gradually until a thick batter is formed.
• Over the boiling water, push the batter through the bottom of a colander with a spatula and simmer until the spaetzle float to the top, 3 to 4 minutes. Strain and place on a paper towel-lined sheet tray. Let cool slightly.
• Heat a 14-inch cast-iron pan over medium-high heat. Add the butter and heat until frothy and browned. Add the spaetzle and cook until crisp, 2 to 3 minutes. Drain on the paper towels and season with salt.
• Place the spaetzle in a large shallow dish and top with the rabbit legs. Pour the sauce over the legs and serve.

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.

ROSEMARY RABBIT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
• Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
• Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC

Steps:

• Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
• When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.