For this healthy rabbit recipe, the lightly seasoned rabbit is pan-seared in butter until nicely browned and then roasted in the oven along with veal stock for the perfectly juicy and tender results. It is served with the homemade pan-sautéed creamy root vegetables along with their gravy. Smart Recipes, American Recipes, Other Recipes, Recipes Other American Roasted Rabbit Roasted Rabbit Recipe | RecipeSavants.com PT1H45M Serves 4 Ingredients: 2 Hare Haunches 0.5 Teaspoon Salt & Ground Black Pepper 2 Teaspoons Medium Hot Mustard 2 Tablespoons Clarified Butter 2 Cups Veal Stock 4 Bacon Slices 1 Pound Baby Carrots 1 Pound Parsnips 1 Large Yellow Onion 1 Clove Garlic 2 Tablespoons Vegetable Oil 1.25 Cups Vegetable Stock 1 Bay Leaf 2 Tablespoons White Wine Vinegar 3 Tablespoons Whipping Cream 2 Tablespoons Fresh Parsley Preheat the oven to 350 degrees. Season rabbit legs with salt and black pepper and coat with mustard. In a roasting pan, melt clarified butter and sear rabbit legs for about 5-8 minutes or until browned from all sides. Add half of veal stock in roasting pan. Cover the roasting pan and transfer to the oven. Roast for about 30 minutes. Uncover the roasting pan and flip rabbit legs. Add remaining veal stock and roast, uncovered for about 45 minutes. Meanwhile, heat a frying pan and cook bacon until crisp. Transfer bacon to a paper towel-lined plate to drain and then crumble it. Cut onion into quarters, leaving root end together. In a pan, heat oil and sauté onion and garlic until tender. Add remaining carrots and parsnip and sauté slightly. Add broth and scrape the brown bits. Stir in bay leaf and simmer for about 20 minutes. Add vinegar, 2-3 tablespoons of sour cream, salt and black pepper and stir to combine. Remove rabbit legs from the oven. Place vegetables onto a serving platter and top with rabbit legs and bacon. Garnish with chopped parsley.

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