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
HONEY BAKED RABBIT OR CHICKEN
I found this recipe on the back of Mayberry Farms rabbit that I bought at bi-lo's grocery store. I like to make it with chicken too.
Provided by ICook4dannyPuddin
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange meat in shallow baking dish.
- Mix all other ingredients.
- Baste frequently with mixture while cooking.
- Bake at 350°F for hour to an hour and fifteen minutes.
Nutrition Facts : Calories 229.4, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 802.9, Carbohydrate 24.3, Fiber 0.6, Sugar 23.3, Protein 0.7
HONEY ROAST RABBIT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
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.
HUNTER'S RABBIT
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
- In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.
DARK ROASTED POMEGRANATE RABBIT
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time P1DT1h
Yield Four servings
Number Of Ingredients 11
Steps:
- Whisk together marinade ingredients. Add rabbit pieces and marinate overnight in the refrigerator, turning rabbit several times.
- Preheat oven to 400 degrees. Remove rabbit from marinade and reserve marinade. Pat rabbit dry. Heat olive oil in a large skillet over medium heat. Working in two batches, add the rabbit and sear until golden, about 8 minutes per batch.
- Place rabbit on a baking sheet. Bake until tender, 8 to 15 minutes, removing smaller pieces as they are done. Meanwhile, pour the marinade into the skillet. Simmer over medium heat for 5 minutes, scraping up browned bits from the bottom of the pan.
- Pour juices that have accumulated on the baking sheet into the sauce. Strain through a fine sieve. Degrease. Season with salt and pepper to taste. Place the rabbit on a serving platter. Pour the sauce over the rabbit and serve.
Nutrition Facts : @context http, Calories 860, UnsaturatedFat 36 grams, Carbohydrate 12 grams, Fat 53 grams, Fiber 2 grams, Protein 81 grams, SaturatedFat 11 grams, Sodium 1182 milligrams, Sugar 7 grams
ROAST RABBIT WITH THYME
This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit
Provided by Michel Roux Jr
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 525 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 0.4 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
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