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Section: Rabbit
Recipe: Herb-Roasted Rabbit

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Herb-Roasted Rabbit
   2 TB Olive oil
   1    Rabbit (about 2 1/2 lb), cut in 6-8 serving pieces.
        Salt and pepper to taste
   1 md Onion; halved lengthwise and slivered
   1 lg Clove garlic; minced
 2/3 c  chicken or vegetable broth
 1/2 ts Rosemary; dried -=OR=-
   1 ts Rosemary; fresh chopped
   2 TB Flat-leafed parsley; chopped

Preheat the oven to 350F. Place the oil in a large, heavy skillet over
medium-high heat. Brown the rabbit pieces in batches until golden, about 5
to 7 minutes per side, sprinkling with salt and pepper. Place the browned
rabbit into a shallow baking pan. Add the onion to the skillet and cool
over low heat for 7 to 10 minutes to soften. Add the garlic and cook 2
minutes more, stirring. Add broth and raise the heat; bring to a boil,
scraping up the browned bits on the bottom of the skillet. Reduce the
heat; add the rosemary and cook sauce for 2 minutes longer. Pour the sauce
over the rabbit and bake for 45 minutes. To serve, place rabbit pieces on
a serving platter and pour all remaining pan juices over top. Sprinkle
with chopped parsley and serve immediately. Serves 4.

Source: Miami Herald Parade Magazine, 10/23/94 Typed by Michele
From: Fred Towner in rec.food.recipes on Feb 22, 1998.
Adapted by Patti Vincent
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Ruslan Nassyrov / 123RF Stock Photo 6046164