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Roast Rabbit

Italian.Chef's picture
Roast Rabbit has a lovely taste. Roast Rabbit gets its taste from rabbit cooked in rosemary and flavored with white wine vinegar. Roast Rabbit is inspired by many restaurants across the world.
Ingredients
  Rabbit 3 Pound (1 Whole)
  Fresh rosemary sprig/1 teaspoon dried rosemary 1 (Leaves Required)
  Fresh sage leaves/1/2 teaspoon rubbed sage 4
  Garlic 2 Clove (10 gm)
  Juniper berries 10
  Freshly ground pepper To Taste
  White wine vinegar 5 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

Cut rabbit into serving pieces or ask the butcher to do so.
Wash and dry thoroughly.
Coarsely chop rosemary, sage and garlic together.
Crush juniper berries; add to rosemary mixture.
Rub rabbit pieces with rosemary-juniper mixture.
Season with salt and pepper.
Put rabbit pieces into a large bowl.
Add vinegar and oil.
Let stand 3 to 4 hours, turning meat a few times.
Place rabbit and marinade in a large heavy casserole.
Bring to a boil.
Reduce heat and cover casserole.
Simmer 40 to 50 minutes, stirring a few times during cooking.
Increase heat to medium-high.
Cook uncovered 10 to 15 minutes or until rabbit is tender and only a few tablespoons of sauce remain.
Place rabbit on a warm platter.
Taste and adjust sauce for seasoning, then spoon over rabbit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Roasted

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