Roasted Rabbit con Rosemary e Garlic al di sopra Orzo allu Zafferano

August 16, 2017

Cooking the rabbit recipe brings me back to when I would go porcini hunting with my uncle in the mountains of Abruzzo. Always keeping my eyes open for the wild rabbit, while having fun running around and hunting. This dish pairs well with Frascati Classico, a rare white blend with a complex flavor.

• 3 cups of orzo
• 4 legs of rabbit
• 2 sprigs of rosemary
• 4 cloves of garlic chopped
• 3 oz liquid chicken stock
• 1/2 teaspoon of saffron
• 1/3 cup grated romano
• 2 tblspn chopped parsley
• 2 tblspn butter
• Salt and pepper to taste

To Prepare Rabbit • Take the 4 legs of rabbit and brush with olive oil • Sprinkle legs with salt, pepper, 3 cloves chopped garlic, and rosemary • Bake in the oven at 375 degrees for 20 minutes • After 20 minutes remove rabbit leg and baste with white wine and return to oven for 5 more minutes • Remove rabbit from oven - this will go on top of orzo To Prepare Orzo • Bring a pot of salted water to boil, then add orzo - this will take about 6 minutes to cook To Prepare Sauce • In a skillet, place 2 oz of butter, 1 clove chopped garlic, and saffron on medium heat • Add liquid chicken stock to skillet and simmer for 3 minutes Final Combination • Remove the orzo from the boiling water, add to the skillet with the sauce and stir • Plate the orzo and then add the roasted rabbit on top, garnish with a sprig of rosemary

Nutritions

Calories
357

Sodium
552mg
23% DV

Fat
9g
14% DV

Protein
32g
65% DV

Carbs
33g
11% DV

Fiber
2g
8% DV