Seared Rabbit with Rosemary Potatoes

Seared Rabbit with Rosemary Potatoes

5
IMANKAY 45

"I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes."

Ingredients

1 h 10 m {{adjustedServings}} servings 732 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 68 g
  • 136%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish.
  3. Bake potatoes in the preheated oven until tender, about 45 minutes.
  4. Meanwhile, heat olive oil in a large skillet over high heat. Cook rabbit pieces, turning once, until brown on both sides, about 10 minutes. Add the remaining onion, olives, sage, and marjoram and cook for 2 minutes. Reduce heat to medium-low, cover and simmer for 30 minutes.
  5. Stir artichokes, tomato paste and parsley into skillet with rabbit. Replace cover and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.
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Reviews

5
  1. 5 Ratings

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we didn't have fresh anything, so I used botled spices, the potatoes were really nice, but for the rabbit, I'd been slow cooking it in water all morning when I looked for a recipe so I tossed it...

This was pretty good but the searing cooked the onions and the olives to fast they ended up burning so I had to omit them from the final dish. Some lemon juice would have been perfect for a litt...

This was fabulous! I had 2 pans going, 1 with the rabbit and another with 4 chicken thighs. I used about 1/2 cup of chopped green olives as 1 Tbls didn't seem near enough to me. There really was...