Roasted Rabbit With Olives and Feta Recipe

Name: Roasted Rabbit With Olives and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-pound rabbit, cut into 8 pieces (your butcher can do this); 1 tablespoon chopped fresh rosemary; 2 teaspoons chopped fresh oregano; 6 garlic cloves, crushed and peeled; 2 teaspoons kosher salt, more to taste; 1/2 teaspoon black pepper; 1/2 cup white wine, not too dry, such as riesling; 1 tablespoon extra-virgin olive oil; 5 thin slices lemon, seeded; 1/4 cup pitted kalamata olives, halved; 4 tablespoons unsalted butter, cut into pieces; 4 ounces feta cheese, preferably French, crumbled

Servings: persons

1 3-pound rabbit, cut into 8 pieces (your butcher can do this)
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
6 garlic cloves, crushed and peeled
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/2 cup white wine, not too dry, such as riesling
1 tablespoon extra-virgin olive oil
5 thin slices lemon, seeded
1/4 cup pitted kalamata olives, halved
4 tablespoons unsalted butter, cut into pieces
4 ounces feta cheese, preferably French, crumbled

1
Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper.
2
Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
3
Heat oven to 400 degrees.
4
In a small saucepan over medium heat, simmer wine until reduced by half.
5
Heat oil in a large skillet over medium-high heat.
6
Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side.
7
(If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
8
Put lemon slices, olives and half the butter into the pan.
9
Pour in reduced wine.
10
Cover and transfer to oven for 5 minutes.
11
Uncover and scatter feta over top.
12
Continue cooking until rabbit is just cooked through, 5 to 10 minutes more.
13
Stir in remaining butter and more salt if needed, and serve.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3-pound rabbit, cut into 8 pieces (your butcher can do this), 1 tablespoon chopped fresh rosemary, 2 teaspoons chopped fresh oregano, 6 garlic cloves, crushed and peeled, and more.

Yes, Roasted Rabbit With Olives and Feta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Rabbit With Olives and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions