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Many people simply do not have any gourmet meat recipes. Rabbit was a staple in a family's diet over a century ago, yet most of the recipes were not handed down. The following is a simple roasted rabbit recipe that you should try cooking at least once. This recipe hits the spot on a cool, autumn day.
Roasted Rabbit and Potatoes
20 cloves of garlic
7 tablespoons of olive oil
5 ounces of very thick bacon cut into one inch pieces
2 rabbits that are well rinsed and dry – cut into 8-10 pieces
2 tablespoons of dried rosemary
2-3 teaspoons of black pepper
kosher salt (optional)
1. Preheat the oven to 400 degrees
2. Place potatoes and garlic cloves in a large roasting pan. Sprinkle with one tablespoon of oil and toss until each piece is well coated.
3. Bake for 30 minutes.
4. While your potatoes and garlic are cooking, combine two tablespoons of oil with your bacon in a large skillet. Place over low heat and cook until your bacon becomes limp.
5. Remove bacon and set aside.
6. Saute your rabbit pieces in the skillet. You want each side to be browned, but not cooked.
7. After 30 minutes, remove your roasting pan from the oven and reduce the oven temperature to 350 degrees.
8. Add your browned rabbit, pepper, salt, rosemary, and the pan drippings from the skillet to your roasting pan. Pour the remaining oil over the entire dish and toss until each piece is coated.
9. Bake for 20 minutes
10. Take the roasting pan out of the oven and add your bacon to the top. Return the pan to the oven for another 20 minutes.
11. When the dish is complete, you should place it on a warmed platter. Sprinkle with rosemary sprigs for a nice garnish.
Source: The New Basics Cookbook
|Sheri Ann Richerson|