Seared Rabbit with Rosemary Potatoes

Seared Rabbit with Rosemary Potatoes

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 732 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 68 g
  • 136%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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...

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 litt...

This was fabulous! I had 2 pans going, 1 with the rabbit and another with 4 chicken thighs. I used about 1/2 cup of chopped green olives as 1 Tbls didn't seem near enough to me. There really was...

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...

It was great. My boyfriend and I aren't a huge fan of olives and artichoke so we changed it up a bit. We used blue potatoes, purple onions, like the recipe calls for, but didn't add olives and u...

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!

From around the web