Main Course
8665 recipes found
Chicken Breasts In Sweet Red Pepper Sauce
Nicoise Salad With Grilled, Olive-Oil- Marinated Tuna
Grilled Duck Breast With Morels
Duck-Ham-Taleggio-And-Mushroom Panini
Grilled Marinated Rabbit With Lemon and Rosemary
Morel and Asparagus Frittata
Rabbit With Sesame Glaze
Partridges With Morels
Sauteed Foie Gras With Apple-Wine Sauce And Potato-Onion Latke
Roasted Rabbit With Olives and Feta
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.
Leftovers Deluxe The Tuscan Way Ribollita
Lapin a la Moutarde (Mustard Rabbit)
Beef in Parchment With Olive Sauce
I’m not complaining about drinking Brunello di Montalcino, but it’s not ideal for a warm summer evening. To dress it in flip-flops, I thought of pairing it with meat served barely warm, rather than grilled. French poached boeuf à la ficelle came to mind, but who wants to simmer a vessel of stock in July? I decided to roast the meat wrapped in parchment to capture all the juices for a sauce, then serve the dish at room temperature. I had never seen a chunk of fillet cooked like that, and I worried I might sacrifice $60. Sous vide would have been an option, but it was more complicated and would take longer. My method was successful, and my sauce, made with sweet, slightly briny little olives and fresh rosemary, nicely balanced the fruity, earthy, yet still tannic wines.
Garlic Spiedies
Rabbit in White Wine and Mustard Sauce
Chicken Breasts With Morels
Green Lake Grilled Rabbit With Lemon Thyme and Yogurt
Rabbit In Mustard Sauce
Italian-Style Braised Rabbit With Rosemary and Mushrooms
Red-Cooked Duck
Tuna Steaks Moroccan Style
Rabbit Pojarski
Grilled Tuna Belly