• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Rosemary Pan Roasted Rabbit with Potatoes and Red Wine Vinegar

    In the Murcia region of Spain, rabbits are plentiful and often show up on the dinner menu. In this dish fragrant rosemary and hearty potatoes with left over red wine turn the rabbit into a succulent dish.


    Ingredients
    1/2
    cup
    Olive Oil
    1/2
    small onion, sliced
    2
    to 3 sprigs fresh rosemary
    1
    pound
    new potatoes, quartered
    1
    fresh rabbit, about 2 pounds, cut into 8 pieces
    1
    cup
    left over red wine (soured)
    *
    kosher salt and freshly ground black pepper, to taste
    Directions
    Heat the olive oil in a 12-inch skillet. Add the onions and rosemary and sauté for 1 minute.
    Remove the sprigs of rosemary, and set aside. Add the new potatoes, and fry gently until browned, about 7 minutes.
    Add the rabbit pieces, and continue to brown, about 20 minutes. The potatoes and rabbit are fully cooked when they are easily pierced with a fork. Season with salt and pepper to taste. Remove the rabbit and potatoes to a serving platter.
    Pour the soured wine into the cooking pan, and whisk to loosen all of the caramelized pieces of potato and rabbit. Simmer for 30 seconds, and then pour over the platter of rabbit and potatoes. Garnish with the sautéed sprigs of rosemary.

    The base number of servings for this recipe is 8
    OK

    Categories 

    ClassicFamily-friendly

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