April 11, 2010

ROAST RABBIT


 
1 young rabbit, cleaned weight about 2 1/2 lb. cut into serving pieces
Salt & black pepper to taste
2 tbsp. olive oil
2 tbsp. butter
1 tsp. ground rosemary
2 tbsp. finely chopped shallots
1 tsp. minced garlic
1/2 c. dry white wine
1/2 c. fresh or canned chicken broth
1/4 c. finely chopped parsley
 
Preheat oven to 450 degrees. Sprinkle rabbit pieces with salt and pepper. Heat the oil and half of the butter in a baking dish. Add the rabbit pieces in one layer. Sprinkle with rosemary.Place the dish in oven and bake 30 minutes. Turn rabbit and continue baking 5 minutes. Sprinkle with shallots and garlic. Bake 5 minutes and add the wine and broth. Bake turning the pieces occasionally about 20 minutes. Stir in the remaining 1 tablespoon butter. Sprinkle with parsley and serve.

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