Rabbit with Rosemary Potatoes

Rabbit with Rosemary Potatoes


4 people made this

About this recipe: Rabbit is pan-seared, then cooked with onions, artichokes, olives and sage, before being served alongside rosemary baked potatoes. A delicious way to serve rabbit.


Serves: 6 

  • 6 potatoes, peeled and sliced 5mm thick
  • 2 onions, peeled and thinly sliced
  • 5 sprigs rosemary, leaves stripped and finely chopped
  • 4 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1 (1.8kg) rabbit, cleaned and cut into pieces
  • 1 onion, diced
  • 1 tablespoon chopped green olives
  • 10 leaves fresh sage
  • 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried marjoram
  • 6 baby artichokes, tips trimmed and tough outer leaves removed
  • 1 teaspoon tomato puree
  • 1 bunch fresh parsley, finely chopped
  • salt and freshly ground black pepper to taste

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Preheat oven to 190 C / Gas 5.
  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 frying pan 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 puree and parsley into frying pan with rabbit. Replace lid and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.

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