How To make Herb Roasted Rabbit and Potatoes
4 lb Rabbit [cut into 8 pieces,
Rinsed & patted dry] 8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed
& cut into 1" cubes] 6 tb Fresh rosemary leaves OR
2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste (optional) 6 Sprigs rosemary, for garnish
1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic
cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. 3. While the potatoes and garlic are roasting, combine the bacon
and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. 4. Saute the rabbit, in batches if necessary, in the skillet,
setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. 5. Remove the roasting pan from the oven, and reduce the heat to 350
degrees. 6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan
drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. 7. Sprinkle the reserved bacon over the top, and bake until the
meat is tender and the vegetables are golden, another 20 minutes. 8. Arrange the mixture on a warmed platter, and garnish with the
rosemary sprigs.
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How To make Herb Roasted Rabbit and Potatoes's Videos
How to Make Rabbit Meat| Rabbit Meat Wet Fry at Home
We got some rabbit meat recently and I thought to share how we make delightfully tasty wet fry rabbit meat that can go with any accompaniment that you enjoy. Being white meat makes it an even wonderful go-to healthy meat. You're welcome to find out how we do it, try as well, and then enjoy! Enhance your hospitality at home for the glory of God!
You can print the recipe here or save it as a PDF on your device:
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Jamie's Perfect Roast Potatoes
Roll up roll up - this is Jamie Oliver's favourite roast potato recipe, and soon it will be yours too! Showing you a variety of fats to use, fantastic flavours for seasoning, and his top cooking tips - your crunchy, golden roasties will reign supreme this Christmas!
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Ligurian Rabbit Stew: An Italian classic recipe that is sustainable as it is delicious
Don’t be afraid to try rabbit! Especially when it’s cooked with olives, pine nuts, and lots of herbs to make a delightfully creamy and briny stew.
Serves 2 as a main course
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Ingredients:
1 pound of rabbit in pieces
1 cup of diced onion
½ cup of diced fennel
1 cup of olives
1 cup of white wine
¼ cup of pine nuts
¼ cup of flour
¼ cup of chopped parsley
1 sprig of rosemary chopped fine
2 sage leaves chopped fine
1 tablespoon of tomato paste
½ liter of water
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation:
Sale and pepper the rabbit pieces and then dredge in flour. Shake off the excess and then brown it in a sauce pan over medium high heat with a tablespoon of olive oil.
Once the rabbit has been browned on both sides, remove from pan. This takes about 6 to 8 minutes. Add the onion and fennel to the pan with a pinch of salt. Sweat the mixture until tender, roughly 5 minutes.
Add the tomato paste and let it brown slightly over medium heat. As soon as it starts to smell a bit coppery, add the white wine to the pan to deglaze and let it reduce by about half or until the alcohol has evaporated. Add the rosemary, sage and pine nuts to the pan.
Put the rabbit pieces back to the pan and add water until it reaches about halfway up the rabbit without covering them. Add the olives and turn the heat to low. Simmer for 30 minutes covered.
Check the rabbit after 30 minutes and take the lid off. Let the liquid reduce by half, or roughly another 20 to 30 minutes. Add the lid back to the pan if it looks like the liquid is getting too thick.
After 1 hour the meat should be tender and come away from the bone without much effort. Turn off the heat and add the parsley. An optional touch before serving is to drizzle some of your finest olive oil over the stew when served.
Balsamic Rosemary Rabbit - How To Cook Rabbit Meat
Another family favorite rabbit recipe from our new cookbook! As part of our series teaching how to cook rabbit meat, we chose one of the 25 recipes in our new cookbook to demonstrate an awesome rabbit meal!
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Deep Fried Rabbit Recipe | How to Cook Rabbit
A good rabbit recipe isn't always easy to come by, it’s quite a challenging meat to cook to perfection. Deep frying is far and away the best way to cook a rabbit (maybe after rabbit stew) because it locks in moisture, adds great texture, and is an easy way to add different flavors from around your kitchen.
Rabbits are perfect to hunt in the spring season when grass and forage is plentiful. If you’ve never been, a .22 rifle is the perfect shot for large rodents. Skinning and gutting them can prove a little tricky if you’re a first-time hunter, but it comes with practice.
If you’re not as much into hunting, there are countless places around texas from butches to farmers where you can find wild or farmed rabbits. Is there a difference? Well, for a beginner, a farmed rabbit may be easier to make tender because they use their muscles far less resulting in softer, whiter tissue.
Rabbit meat is rich in protein but has very little fat which has often led to protein poisoning (commonly known as rabbit starvation) often in people who have been lost in the wild with not much else to eat. Other than that it’s a great source of vitamins B3 and B12, phosphorus, potassium, and selenium.
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Would you hunt or buy fresh rabbits? If so, why? Comment below and let us know!
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How to Pan Roast Rabbit : Gourmet at Home!
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The process of pan roasting a rabbit begins by breaking the rabbit down and searing it just right. Pan roast a rabbit with help from a former White House Chef in this free video clip.
Expert: John Moeller
Contact: DiningAtTheWhiteHouse.com
Bio: Chef John Moeller is a member of an elite corps of chefs, those who have served in the White House preparing très soigné cuisine for Presidents, First Families, and their guests.
Filmmaker: Courtney Shumway
Series Description: You don't have to dine out at a five-star restaurant every time you want your family to enjoy gourmet food. Learn how to prepare gourmet food right in the home with help from a former White House Chef in this free video series.