Roasted Rabbit "porchetta" Recipe
braised Swiss chard, herb roasted potatoes
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Ingredients
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Roasted Rabbit Porchetta
Braised Swiss Chard
Herb Roasted Potatoes
Method
Roasted Rabbit Porchetta
Prepare the Rabbit
Preheat your oven to 375°F (190°C). Rinse the rabbit thoroughly and pat dry with paper towels. Place it on a cutting board.
Seasoning
In a bowl, mix together the chopped rosemary, sage, minced garlic, olive oil, salt, black pepper, and lemon zest. Rub this mixture all over the rabbit, ensuring it is well coated.
Rest
Once done, remove the rabbit from the oven and let it rest for about 15 minutes before carving.
Braised Swiss Chard
Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add Swiss Chard
Add the chopped Swiss chard to the skillet and sauté for about 5 minutes until it starts to wilt.
Braise
Pour in the vegetable broth, season with salt and pepper, and cover the skillet. Let it simmer for about 10-15 minutes until the chard is tender.
Herb Roasted Potatoes
Prepare the Potatoes
In a large mixing bowl, combine the halved baby potatoes with olive oil, chopped rosemary, thyme, salt, and black pepper. Toss until the potatoes are well coated.
Roasting
Spread the potatoes in a single layer on a baking sheet. Roast in the same oven as the rabbit for about 30-40 minutes, or until golden brown and crispy, turning halfway through.