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Seared Rabbit with Rosemary Potatoes

Seared Rabbit with Rosemary Potatoes

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
IMANKAY

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mayelle
11

Mayelle

6/23/2008

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

9/27/2010

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

12/13/2012

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!

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