Seared Rabbit with Rosemary Potatoes Recipe

Recipesfull introduces to you: Popular Recipes. (Seared Rabbit with Rosemary Potatoes Recipe). 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.

Brief

Prep 15 mins

Cook: 55 mins

Total: 1hr10 mins

Servings: 6

Yield: 6 servings

Seared Rabbit with Rosemary Potatoes Recipe

Ingredients

6 potatoes

peeled and sliced 1/4 inch thick

2 onions

peeled and thinly sliced

5 sprigs rosemary

leaves stripped and finely chopped

¼ cup extra virgin olive oil

salt and freshly ground black pepper to taste

1 (4 pound) rabbit

cleaned and cut into pieces

1 onion

diced

1 tablespoon chopped green olives

10 leaves fresh sage

1 teaspoon chopped fresh marjoram

6 baby artichokes

tips trimmed and tough outer leaves removed

1 teaspoon tomato paste

1 bunch fresh parsley

minced

salt and freshly ground black pepper to taste

Meat and Poultry

Directions

Step 1

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

Step 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.

Step 3

Bake potatoes in the preheated oven until tender about 45 minutes.

Step 4

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.

Step 5

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.

Nutritional Information

Seared Rabbit with Rosemary Potatoes Recipe

Servings Per Recipe:6

Calories: 732.1

% Daily Value *

Protein: 68g 136%

Carbohydrates: 53.1g 17%

Dietary Fiber: 9.2g 37%

Sugars: 7.1g

Fat: 26.9g 41%

Saturated Fat: 6.5g 33%

Cholesterol: 172.5mg 58%

Vitamin A Iu: 908.3IU 18%

Niacin Equivalents: 39.8mg 306%

Vitamin B6: 2.3mg 146%

Vitamin C: 68.8mg 115%

Folate: 123mcg 31%

Calcium: 131.7mg 13%

Iron: 7.9mg 44%

Magnesium: 149.7mg 53%

Potassium: 2283.6mg 64%

Sodium: 232.4mg 9%

Thiamin: 0.6mg 58%

Calories From Fat: 241.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.