WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC
The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn
Provided by Mike Robinson
Categories Dinner, Main course
Time 3h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 871 calories, Fat 68 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.6 milligram of sodium
ROASTED RABBIT WITH POTATOES AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 1250, UnsaturatedFat 44 grams, Carbohydrate 80 grams, Fat 64 grams, Fiber 12 grams, Protein 89 grams, SaturatedFat 13 grams, Sodium 2071 milligrams, Sugar 4 grams
SLOW ROASTED RABBIT
Great for dinner, served with rice and homemade bread.
Provided by Jane T.
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 1h50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g
SLOW COOKER ROSEMARY BREAD RECIPE BY TASTY
Here's what you need: lukewarm water, sugar, active dry yeast, salt, olive oil, fresh rosemary, all-purpose flour
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
- Add the salt, olive oil, and rosemary. Mix well.
- Slowly add the flour and mix with a wooden spoon until well combined.
- Knead the dough for at least 10 minutes, until it is no longer sticky.
- Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
- Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
- Lift the parchment paper to remove the dough from the slow cooker.
- Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
- Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
- Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
- Preheat the oven to 500°F (260°C).
- Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
- Bake for 5-10 minutes, until the crust is golden brown.
- Let cool for about 15 minutes, then slice.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 41 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER
I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time.
Provided by Chocolatl
Categories Rabbit
Time 3h35m
Yield 2-3 serving(s)
Number Of Ingredients 9
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.
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