Roasted Rabbit Recipe With Apples and Leeks

By Karen Keb
Published on February 15, 2012
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Karen Keb
Roasted rabbit is great when it’s served over creamy mashed potatoes and surrounded by cider-steeped apples and leeks.

The mingling of classic fall ingredients — apples, cider and leeks — is perfect for a Sunday supper. Serve over creamy mashed potatoes with a sprinkling of toasted, chopped hazelnuts.

MAIN ARTICLE:
Cooking Rabbit: Recipes and Tips

Roasted Rabbit Recipe With Apples and Leeks

1 rabbit, cut into 6 pieces
4 tablespoons butter, melted
1 tablespoon smoked paprika
1/2 teaspoon ground fennel
1 tablespoon kosher salt
6 garlic cloves, smashed
1 slice bacon, cut into 6 pieces
1 cup apple cider, white wine or chicken broth, or combination
1 cup sliced leeks, white part only
1 small apple, cored and chopped

Remove rabbit meat from refrigerator, rinse under tepid water and pat dry. Cover and set aside for 30 minutes.

In small bowl, combine butter, paprika, fennel, salt and garlic.

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