Rabbit with Rosemary Potatoes

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    Rabbit with Rosemary Potatoes

    Rabbit with Rosemary Potatoes

    (6)
    1hr10min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    13

    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  -  23 Jun 2008  (Review from Allrecipes US | Canada)

    by
    5

    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.  -  27 Sep 2010  (Review from Allrecipes US | Canada)

    by
    2

    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 wasn't anything to simmer the rabbit & thighs in, so I added some sherry to each of the pans, and it added a lovely flavor. Definitely needs some type of liquid here. I also used a can of artichoke hearts in place of fresh baby artichokes. The potatoes were great as well. We thoroughly enjoyed this dinner, and will make it again.  -  04 Mar 2015  (Review from Allrecipes US | Canada)

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