ROAST RABBIT WITH ROSEMARY
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h10m
Yield Four servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 35 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 11 grams, Sodium 1117 milligrams, Sugar 1 gram, TransFat 0 grams
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Yussif Alhassan
[email protected]Overall, this is a good recipe for roast rabbit. I would definitely make it again.
Tanvirislam Islam
[email protected]I would recommend marinating the rabbit overnight before cooking it. This will help to make it more tender.
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[email protected]The rabbit was a bit tough, but the flavor was good.
McLiza John
[email protected]I followed the recipe exactly and the rabbit turned out great! It was a little dry, but I think that was because I overcooked it slightly.
sherry077 sheryar
[email protected]This recipe was absolutely delicious! The rabbit was so tender and flavorful, and the rosemary added a wonderful aroma. I will definitely be making this again.