Wayne Gisslen

Roast Loin of Rabbit with Risotto

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Preparation info
  • portions:

    8

    portion size: 5–6 oz 150–180 g ) rabbit plus sauce and garnish
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2½–3

Method

  1. Trim the meat as necessary, leaving the meat in whole pieces.
  2. Heat the oil in a sauté pan. Add the rabbit meat and brown on all sides.
  3. Transfer to an oven heated to 450°F (230°C) and roast for 5–10 minutes

Per serving: Calories, 490; Protein, 35 g; Fat, 22 g (27% cal.); Cholesterol, 100 mg; Carbohydrates, 32 g; Fiber, 3 g; Sodium, 224 mg.