seared-rabbit-with-rosemary-potatoes

Seared Rabbit with Rosemary Potatoes

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
IMANKAY
Recipe by  IMANKAY

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (3)

Rate This Recipe
Mayelle
11

Mayelle

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 in the spice and tomato paste after I'd shredded it from the bones. Good recipe, will make it according to the recipe next time. I'll be prepared! thanks for sharing :)

JanellKendall
5

JanellKendall

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 little tang. Will use this recipie again.

BluPony
1

BluPony

This is absolutely delicious! Our rabbit did not produce enough juice to simmer for as long as the recipe recommends (our rabbit was very lean) so I added a little bit of water to it. Everything else followed to the letter. Very good, my husband loved it, and so did my one year old. Will definitely be making this again!

More Reviews

Similar Recipes

Rosemary Mashed Potatoes and Yams
(140)

Rosemary Mashed Potatoes and Yams

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes
(83)

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

Creamy Potato With Rosemary Soup
(24)

Creamy Potato With Rosemary Soup

Aloo Gobi Masala (Cauliflower and Potato Curry)
(24)

Aloo Gobi Masala (Cauliflower and Potato Curry)

Bacon Rosemary Mashed Potatoes
(19)

Bacon Rosemary Mashed Potatoes

Nikujaga (Japanese-style meat and potatoes)
(10)

Nikujaga (Japanese-style meat and potatoes)

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Braised Rabbit with Mushroom Sauce

>

next recipe:

Aloo Gobi Masala (Cauliflower and Potato Curry)