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Herb-Roasted Rabbit recipe

Rabbit tastes like chicken and can be cookedin most ways like chicken, as in this herb-roasted rabbit withwhite wine.

Recipe: Herb-Roasted Rabbit

2 tablespoons olive oil
1 rabbit
1 onion, chopped
1 garlic clove, crushed
2/3 cup white wine
1/2 teaspoon rosemary
2 tablespoons chopped parsley

  • In a large, heavy kettle, heat olive oiland brown cut-up rabbit until golden, about 6 minutes per side.
  • Place in a shallow baking pan. Add choppedonion to the kettle and cook over low heat for 10 minutes, oruntil softened.
  • Add crushed garlic clove and cook 2 moreminutes, stirring. Add white wine, and rosemary; stirring well.
  • Pour the sauce over the rabbit and bakeat 350°F (175°C) for 45 minutes. Serve sprinkled withchopped parsley.

    Makes 4 servings.

    Recipe is the property of Nestl ®and, used with permission.

    Aioli rabbit 1 roast the rabbit

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