Ingredients with Measurements:
- 1 whole rabbit, cleaned and dressed
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 1 onion, sliced
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the rosemary, garlic, olive oil, salt, and black pepper.
3. Rub the mixture all over the rabbit, making sure to coat it evenly.
4. Place the rabbit in a roasting pan and arrange the lemon and onion slices around it.
5. Roast the rabbit in the preheated oven for 45-60 minutes or until the internal temperature reaches 160°F.
6. Remove the rabbit from the oven and let it rest for 10 minutes before carving.
7. Serve hot with the roasted lemon and onion slices.
Time:
Preparation time: 15 minutes
Cooking time: 45-60 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Fresh thyme or oregano can be used instead of rosemary.
- Chicken or turkey can be used instead of rabbit.
Variations:
- Add chopped vegetables like carrots, potatoes, and celery to the roasting pan for a complete meal.
- Use white wine instead of olive oil for a different flavor.
Tips and tricks:
- Make sure to coat the rabbit evenly with the seasoning mixture for maximum flavor.
- Let the rabbit rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the rabbit is cooked to the proper temperature.
Storage instructions:
Leftover rabbit can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rabbit in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted rabbit on a platter with the lemon and onion slices arranged around it.
Garnishes:
Garnish with fresh rosemary sprigs.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a light red wine like Pinot Noir or Beaujolais.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the rabbit is not cooked through, return it to the oven and check the temperature every 5-10 minutes until it reaches 160°F.
- If the rabbit is dry, baste it with the pan juices during cooking.
Food safety advice:
- Make sure to handle the rabbit carefully to avoid contamination.
- Use a meat thermometer to ensure the rabbit is cooked to the proper temperature.
Food history:
Rabbit has been a popular source of protein for centuries, especially in Europe. It is lean and flavorful, and can be prepared in a variety of ways.
Flavor profiles:
The rosemary and garlic add a savory, herbal flavor to the rabbit, while the lemon and onion add a bright, acidic note.
Serving suggestions:
Serve the roasted rabbit with a simple side dish to let the flavor of the meat shine through.
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Taste: Savory, Herbaceous, Earthy, Tangy, Umami, earthy, herbaceous, gamey