Roast Rabbit With Rosemary

Ingredients

• 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon finely ground rosemary
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely minced garlic
• ½ cup dry white wine
• ½ cup fresh or canned chicken broth
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    527 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 58 grams protein; 177 milligrams cholesterol; 316 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat oven to 450 degrees.
2. Sprinkle the rabbit with salt and pepper.
3. Heat the oil and half of the butter in a baking dish. Add the rabbit pieces in one layer. Sprinkle with rosemary.
4. Place the dish in the oven and bake 30 minutes. Turn the rabbit pieces and continue baking five minutes. Sprinkle with shallots and garlic. Bake five minutes and add the wine and broth. Bake, turning the pieces occasionally, about 20 minutes. Stir in the remaining one tablespoon of butter. Sprinkle with parsley and serve.

1 hour 10 minutes