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Rabbit roasted with rosemary and olives

  • 1 pcs whole rabbit
  • 100 g olives
  • 4 tbsp olive oil
  • 2 clove garlic, minced
  • 2 sprig rosemary, fresh
  • 1 1/4 tsp freshly ground black pepper
  • 1 tsp coriander seeds
  • 2 pinch hot paprika
  • 1 pinch salt
  • 2 pinch white pepper, ground

  1. Spread parchment paper on a sheet pan and lay out the rabbit as flat as possible on the pan. Season the rabbit with salt and white pepper.
  2. In a medium bowl, mix the garlic, coriander, paprika, black pepper, and olive oil until well-blended. Rub this mixture on both sides of the rabbit. Cover with plastic wrap and chill for 3 hours.
  3. Preheat oven to 160°C.
  4. Remove plastic wrap, take a non-stick pan and bake rabbit all around to give some colour.
  5. Put the rabbit to an oven pan, sprinkle with olives and rosemary, then cover it and bake it for 90 minutes.
  6. Increase the oven heat and roast the rabbit for 20 minutes.
  7. Serve on a platter.

Good points

  • Low in sodium
  • Very low in sugar
  • High in niacin
  • Very high in selenium
  • Very high in vitamin B12

Preparation time: 45 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 584.12 kcal
Carbohydrates: 2.95 g
Cholesterol: 292.5 mg
Sugar: 0.07 g
Protein: 144.54 g
Fat: 15.38 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com