cooking.nytimes.com

Roasted Rabbit With Olives and Feta

5.0(87)

Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it’s quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.

by Melissa Clark

Open original recipe

Dinner, Main Course

Servings

(2–4)

Total time

45 min

Calories / serving

743 kcal

Ingredients (12)

serves

1 3-pound rabbit, cut into 8 pieces (your butcher can do this)rabbit
1 tablespoon chopped fresh rosemaryrosemary
2 teaspoons chopped fresh oreganooregano
6 garlic cloves, crushed and peeledgarlic
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepperpepper
1/2 cup white wine, not too dry, such as rieslingwhite-wine
1 tablespoon extra-virgin olive oilolive-oil
5 thin slices lemon, seededlemon
1/4 cup pitted kalamata olives, halved
4 tablespoons unsalted butter, cut into piecesbutter
4 ounces feta cheese, preferably French, crumbledfeta

Instructions (4 steps)

01Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
02Heat oven to 400 degrees. In a small saucepan over medium heat, simmer wine until reduced by half.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.