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My review
Seared Rabbit with Rosemary Potatoes
85
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
1 h 10 m servings 732Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake potatoes in the preheated oven until tender, about 45 minutes.
- 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.
- 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.
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Reviews
Read all reviews 6Most helpful
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Newest
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...
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 litt...
3/4/2015
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 was...
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...
9/9/2015
It was great. My boyfriend and I aren't a huge fan of olives and artichoke so we changed it up a bit. We used blue potatoes, purple onions, like the recipe calls for, but didn't add olives and u...