ROASTED RABBIT WITH OLIVES AND FETA
Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it's quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
- Heat oven to 400 degrees. In a small saucepan over medium heat, simmer wine until reduced by half.
- Heat oil in a large skillet over medium-high heat. Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side. (If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
- Put lemon slices, olives and half the butter into the pan. Pour in reduced wine. Cover and transfer to oven for 5 minutes. Uncover and scatter feta over top. Continue cooking until rabbit is just cooked through, 5 to 10 minutes more. Stir in remaining butter and more salt if needed, and serve.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 41 grams, Fiber 3 grams, Protein 74 grams, SaturatedFat 18 grams, Sodium 1166 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED FETA WITH OLIVES AND RED PEPPERS
Categories Cheese Olive Pepper Appetizer Broil Quick & Easy Feta Bell Pepper Spring Ramekin Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
- Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
- Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
BRAISED RABBIT WITH CRACKED OLIVES
Don't be afraid to dabble in rabbit, a lean, flavorful meat, from Melissa Kelly, chef and owner of Primo Restaurant in Rockland, Maine.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 19
Steps:
- Heat oven to 325 degrees. Place rabbit back down on cutting board. Remove any fat from the inside of the rabbit. Cut along the tailbone, keeping the knife against the bone, and detach the thigh. Repeat to cut off the second thigh, starting at the end of the tailbone. Remove liver and kidneys; discard, or save for another use. Cut through the rabbit, below the shoulder blade, to remove the foreleg. Repeat to remove the other foreleg. Turn rabbit over, and cutting along the rib bones on each side, remove loins. Repeat with remaining rabbit. Reserve bones for stock. Wrap loins from top to bottom with pancetta. Set loins aside.
- Season shoulders and legs with salt and pepper and coat lightly with flour. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Place legs and shoulders in pan and cook until brown, 2 to 3 minutes per side. Remove from Dutch oven and set aside.
- Add butter, onion, celery, and carrot, and cook stirring until beginning to brown, about 10 minutes. Stir in garlic and cook for 2 minutes. Add tomato puree and cook 3 minutes. Pour in wine and crushed tomatoes; bring to a boil. Cook until reduced by half, 12 to 14 minutes.
- Add stock, browned rabbit, 1 cup olives with their brine, rosemary sprigs, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Transfer to oven and cook until fork tender, 1 to 1 1/2 hours. Remove meat from sauce; set aside. Strain sauce through a medium sieve, discarding solids. Return sauce to Dutch oven. Heat sauce on stove until reduced to desired consistency, skimming fat if necessary. Remove meat from reserved shoulders, and discard bones. Return legs and shoulder meat to sauce. Chop remaining 1 cup olives and stir into sauce with chopped rosemary. Meanwhile, bring a large pot of salted water to a boil.
- While the sauce is reducing, heat a medium skillet over high heat, add remaining 2 tablespoons oil, and heat until smoking. Add rabbit loins, and cook until brown, 3 to 5 minutes per side. Transfer loins to cutting board, and allow to rest for 1 minute before thinly slicing. Add linguine to boiling water, and cook until tender, 2 to 4 minutes. Drain, and transfer to a serving platter. Top with sauce, and surround with slices of loin. Serve immediately.
RED POTATOES WITH OLIVES, FETA AND MINT
Categories Salad Olive Potato Side Quick & Easy Backyard BBQ Feta Mint Summer Anniversary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
- Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.
ROASTED RABBIT WITH GARLIC AND OLIVES
This recipe is from my cookbook from The Stinking Rose restaurant in San Francisco. As the name implies, garlic is their featured ingredient. DH and I made this recipe a few nights ago. We really enjoyed it. I am guessing on the prep time because my rabbit already came in pieces and I did not have to cut it myself.
Provided by Dr. Jenny
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a shallow bowl, stir flour, salt, and pepper together. Dredge rabbit pieces in flour mixture, completely coating meat on all sides.
- In a large cast-iron skillet, heat 3 Tb olive oil over medium heat. Put rabbit in the skillet and cook for 4-5 minutes on each side, until nicely browned.
- In a small bowl, toss the garlic with 1 Tb olive oil to coat completely.
- Transfer rabbit to a baking dish and sprinkle with garlic, olives, and thyme. Bake, uncovered, for about an hour, or until the garlic cloves are golden brown and the rabbit is browned on the outside and opaque throughout.
- Drizzle the remaining 1 Tb olive oil in an abstract pattern on a serving platter and arrange rabbit on top. Scoop the garlic cloves and olives from the baking dish and sprinkle over the rabbit. Serve immediately.
Nutrition Facts : Calories 725.2, Fat 37.3, SaturatedFat 8.4, Cholesterol 205, Sodium 702.6, Carbohydrate 17.9, Fiber 0.9, Sugar 0.2, Protein 75.4
ROASTED BEET SALAD WITH OLIVES AND FETA
This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray a broiler pan with non-stick cooking spray.
- Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
- Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
- Remove the beets from the oven and cool to room temperature.
- Toss the beets with the remaining ingredients and serve.
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