Seared Rabbit With Rosemary Potatoes Recipe

Name: Seared Rabbit With Rosemary Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 potatoes, peeled and sliced 1/4 inch thick; 2 onions, peeled and thinly sliced; 5 sprigs rosemary, leaves stripped and finely chopped; 1/4 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

Servings: persons

6 potatoes, peeled and sliced 1/4 inch thick
2 onions, peeled and thinly sliced
5 sprigs rosemary, leaves stripped and finely chopped
1/4 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

1
Preheat oven to 375 degrees F (190 degrees C).
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.
3
Bake potatoes in the preheated oven until tender, about 45 minutes.
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.
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.

296

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 6 potatoes, peeled and sliced 1/4 inch thick, 2 onions, peeled and thinly sliced, 5 sprigs rosemary, leaves stripped and finely chopped, 1/4 cup extra virgin olive oil, and more.

Yes, Seared Rabbit With Rosemary Potatoes 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!

Seared Rabbit With Rosemary Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions