Best 8 Rabbit Con Salsiccia Roasted Garlic Lemon And Rosemary Recipes

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**Rabbit Con Salsiccia: A symphony of flavors in every bite**

Indulge in a rustic Italian culinary journey with our tantalizing recipe for Rabbit Con Salsiccia. This delectable dish combines the succulent tenderness of rabbit with the savory richness of Italian sausage, roasted garlic, tangy lemon, and aromatic rosemary. Embark on a sensory adventure as you follow our step-by-step guide, ensuring a flavorful and unforgettable dining experience. Explore variations of this classic recipe, including a delectable Rabbit Stew with White Wine and Mustard, a hearty Rabbit and Sausage Ragu, and a zesty Rabbit Cacciatore. Treat your taste buds to a symphony of flavors and aromas that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC



Wild rabbit slow cooked with rosemary, olive oil & garlic image

The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn

Provided by Mike Robinson

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 6

4 wild rabbits , jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
100g plain flour , seasoned
500ml extra-virgin olive oil
10 rosemary sprigs
40 garlic cloves , unpeeled
600ml dry white wine

Steps:

  • Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
  • When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.

Nutrition Facts : Calories 871 calories, Fat 68 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.6 milligram of sodium

ROASTED RABBIT WITH OLIVES AND FETA



Roasted Rabbit With Olives and Feta image

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

1 3-pound rabbit, cut into 8 pieces (your butcher can do this)
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
6 garlic cloves, crushed and peeled
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/2 cup white wine, not too dry, such as riesling
1 tablespoon extra-virgin olive oil
5 thin slices lemon, seeded
1/4 cup pitted kalamata olives, halved
4 tablespoons unsalted butter, cut into pieces
4 ounces feta cheese, preferably French, crumbled

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

GRILLED RABBIT WITH ROSEMARY AND GARLIC



Grilled Rabbit With Rosemary and Garlic image

Make and share this Grilled Rabbit With Rosemary and Garlic recipe from Food.com.

Provided by Shirl J 831

Categories     Rabbit

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 4

1 (3 lb) fryer rabbit
1/4 cup olive oil
4 garlic cloves
2 sprigs rosemary

Steps:

  • Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.
  • place them in a bowl or Ziploc bag, and add oil.
  • mince the garlic and chop the rosemary; add the rabbit, mix to coat well.
  • Season with salt and pepper.
  • Allow to marinate for at least 2 hrs, or overnight.
  • Prepare to grill.
  • Grill for 8-10 min per side.
  • time indicated is chill and grill time.

Nutrition Facts : Calories 586.5, Fat 32.4, SaturatedFat 7.5, Cholesterol 193.9, Sodium 140.3, Carbohydrate 1, Fiber 0.1, Protein 68.4

GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY



Grilled Marinated Rabbit With Lemon and Rosemary image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 rabbit, cut in four or eight pieces
4 tablespoons olive oil
Juice 1 small lemon
2 tablespoons fresh rosemary leaves
Freshly ground pepper to taste
Coarse salt to taste
Sprigs of rosemary to garnish

Steps:

  • Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
  • Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 22 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 8 grams, Sodium 983 milligrams, Sugar 0 grams

ROASTED RABBIT WITH POTATOES AND ROSEMARY



Roasted Rabbit With Potatoes and Rosemary image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 rabbit
Coarse salt and freshly ground pepper
1 clove garlic
Juice 1 lemon
8 rosemary leaves
3/4 cup olive oil
8 small red-skinned potatoes

Steps:

  • Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
  • Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
  • Add the remaining oil and toss the potatoes so that they are coated and won't stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.

Nutrition Facts : @context http, Calories 1250, UnsaturatedFat 44 grams, Carbohydrate 80 grams, Fat 64 grams, Fiber 12 grams, Protein 89 grams, SaturatedFat 13 grams, Sodium 2071 milligrams, Sugar 4 grams

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS



Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

Steps:

  • Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
  • Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
  • Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
  • Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
  • Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams

ROSEMARY RABBIT



Rosemary Rabbit image

This rabbit dish is big on rosemary flavor!

Provided by marybcurlyq

Categories     Main Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

1 large red onion, thinly sliced
1 (2 pound) rabbit, rinsed and patted dry
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons minced rosemary
1 teaspoon chopped parsley
½ teaspoon ground cumin
½ cup slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
  • Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
  • Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 7.4 g, Cholesterol 116.2 mg, Fat 25.2 g, Fiber 2.1 g, Protein 44.6 g, SaturatedFat 4.9 g, Sodium 70.7 mg, Sugar 2.4 g

WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER



Whole Roasted Rabbit With Garlic, Rosemary and Coriander image

I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time.

Provided by Chocolatl

Categories     Rabbit

Time 3h35m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 (2 1/4 lb) rabbit
kosher salt
white pepper
4 tablespoons olive oil
2 garlic cloves, finely diced
2 teaspoons finely diced fresh rosemary
1 teaspoon coriander seed, crushed
1 teaspoon black peppercorns, crushed
1/4 teaspoon red new mexico chile powder

Steps:

  • Line a sheet pan with parchment paper.
  • Spread rabbit out as flat as possible and place it on prepared pan.
  • Season both sides with salt and pepper.
  • Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
  • Rub mixture over both sides of rabbit.
  • Cover and refrigerate 2-3 hours.
  • Preheat oven to 475°F.
  • Uncover rabbit.
  • Roast until tender and cooked through, 30-35 minutes.

Tips:

  • To save time, use a food processor to mince the rabbit meat.
  • If you don't have a food processor, you can chop the rabbit meat into small pieces by hand.
  • Be sure to brown the rabbit meat well before adding the other ingredients.
  • If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
  • If you don't have fresh sage, you can use 1 teaspoon of dried sage.
  • If you don't have white wine, you can use chicken broth.
  • Be sure to cook the rabbit until it is tender, about 1 hour.
  • Serve the rabbit con salsiccia with roasted garlic, lemon, and rosemary.

Conclusion:

Rabbit con salsiccia is a delicious and easy-to-make dish that is perfect for a special occasion. The rabbit meat is tender and flavorful, and the sausage, garlic, lemon, and rosemary add a delicious depth of flavor. This dish is sure to impress your guests.

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