Title: Herb-Roasted Rabbit
Categories: Game
Yield: 4 Servings

2	tb	Olive oil
1		Rabbit, cut in serving pieces (about 2 1/2 lb)
		Salt to taste
		Pepper to taste
1	md	Onion, halved lengthwise and slivered
1	lg	Garlic clove, minced
2/3	c	Dry white wine
1/2	ts	Crumbled dried rosemary OR
1	ts	Chopped fresh rosemary
2	tb	Chopped flat-leaf parsley

Have your butcher cut the rabbit into six to eight serving pieces. Brown in batches quickly over medium-high heat to give the meat color. The baking finishes off the cooking.

1. Preheat the oven to 350'F.

2. Place the oil in a large, heavy pot over medium-high heat. Brown the rabbit pieces in batches until golden, about 5-7 minutes per side, sprinkling with salt and pepper.

3. Place browned rabbit into a shallow baking pan. Add the onion to the pot and cook over low heat for 7-10 minutes to soften. Add the garlic and cook 2 minutes more, stirring.

4. Add wine and raise the heat; bring to a boil, scraping up the browned bits on the bottom of the casserole. Reduce the heat; add the rosemary and cook sauce for 2 minutes longer.

5. Pour the sauce over the rabbit and bake for 45 minutes.

6. To serve, place rabbit pieces on a serving platter and pour all remaining pan juices over top. Sprinkle with chopped parsley and serving immediately.

Per serving: 453 calories, 23 grams fat, 161 milligrams cholesterol.

previous

next