Recipe by IMANKAY
"I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes."
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potatoes, peeled and sliced 1/4 inch thick
onions, peeled and thinly sliced
rosemary, leaves stripped and finely chopped
extra virgin olive oil
salt and freshly ground black pepper to taste
1 (4 pound)
rabbit, cleaned and cut into pieces
chopped green olives
chopped fresh marjoram
baby artichokes, tips trimmed and tough outer leaves removed
fresh parsley, minced
we didn't have fresh anything, so I used botled spices, the potatoes were really nice, but for the rabbit, I'd been slow cooking it in water all morning when I looked for a recipe so I tossed it in the spice and tomato paste after I'd shredded it from the bones. Good recipe, will make it according to the recipe next time. I'll be prepared! thanks for sharing :)
This was pretty good but the searing cooked the onions and the olives to fast they ended up burning so I had to omit them from the final dish. Some lemon juice would have been perfect for a little tang. Will use this recipie again.
This is absolutely delicious! Our rabbit did not produce enough juice to simmer for as long as the recipe recommends (our rabbit was very lean) so I added a little bit of water to it. Everything else followed to the letter. Very good, my husband loved it, and so did my one year old. Will definitely be making this again!
tasty! I too used bottled spices, came out really nice. I added a dash of lemon which did add a nice tang at the end. Highly recommend this dish if you want something that's not rabbit stew!
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Rabbit with Rosemary Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 242
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