Roasted Rabbit With Potatoes and Rosemary

2016 Food, Food

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impulsively bought a whole rabbit at the farmer’s market. I’ve never cooked rabbit and am no expert. I used this
New York Times recipe since it looked simple.

I ended up not being very impressed with the rabbit or the recipe. It’s gamier than chicken, but doesn’t have a lot of meat on the bones like a whole chicken. I mixed up the recipe a bit by using a couple different varieties of potatoes.

Rabbit doesn’t have much flavor to it. It reminded me a lot of a leaner chicken. If I cooked with it again, I’d probably buy it off the bone and cook in curry. I’ve had rabbit curry soup in restaurants before that was very good.

INGREDIENTS

  • 1 rabbit
  • Coarse salt and freshly ground pepper
  • 1 clove garlic
  • Juice 1 lemon
  • 8 rosemary leaves
  • ¾ cup olive oil
  • 8 small buy phentermine 37.5 online cheap red-skinned potatoes

PREPARATION

  1. Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
  2. Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
  3. Add the remaining oil and toss the potatoes so that they are coated and won’t stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.