Seared Rabbit with Rosemary Potatoes

Rating: 4.71 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By IMANKAY

Gallery

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
732 calories; protein 68g; carbohydrates 53.1g; fat 26.9g; cholesterol 172.5mg; sodium 232.4mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Mayelle
Rating: 5 stars
06/23/2008
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:) Read More
Helpful
(13)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mayelle
Rating: 5 stars
06/23/2008
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:) Read More
Helpful
(13)
Janell Kendall
Rating: 4 stars
09/27/2010
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. Read More
Helpful
(5)
Kim's Cooking Now
Allstar
Rating: 5 stars
03/04/2015
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 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. Read More
Helpful
(2)
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BluPony
Rating: 5 stars
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! Read More
Helpful
(2)
Bailee Walker
Rating: 5 stars
09/09/2015
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 used tomatoes instead of artichokes. We didn't have the same amount of rabbit but cut what we had and I simmered the bones in with the meat to get everything off. It had a great taste! Read More
Piu
Rating: 4 stars
07/20/2014
tasty! I too used bottled spices came out really nice. I added a dash of lemon which did add a nice tang at the end. Highly recommend this dish if you want something that's not rabbit stew! Read More
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