Baked rabbit is an excellent main course perfect for serving at a family Sunday lunch! Pair it with Grignolino, a light and bright ruby red wine, initially with spicy notes, black pepper, and small red fruits, then evolving in the glass offering a softer and broader follow-up with sweeter fruit notes, an enveloping and intense taste, with good persistence, and the light tannin characteristic of Grignolino barely perceptible.
Prepare the vegetable broth or use hot water in equal weight.
Chop the rosemary and transfer half of it to a pan with 40 g of oil and a clove of garlic.
Add a bay leaf and let it infuse over low heat for 2-3 minutes.
Increase the heat, add the rabbit pieces and brown them on both sides for 3-4 minutes, season with salt and pepper.
Deglaze with white wine, let the alcohol evaporate, add a ladle of broth and cook over low heat for 5-6 minutes.
Peel the potatoes, cut them into large chunks and slice the onion.
In a bowl, mix potatoes and onions with rosemary, thyme, salt, pepper, and 20 g of oil.
Spread potatoes and onions on a greased baking tray with 10 g of oil, add the rabbit pieces and the remaining broth.
Bake in a preheated static oven at 200°C for 40 minutes.
Serve the baked rabbit still steaming.
Grignolino
Baked rabbit can be stored for up to 1 day in the refrigerator in an airtight container. Freezing is not recommended.
753 calories per serving. For a more intense flavor, add spices like curry or paprika.
Italia, Lazio
| Energy (kcal) | 150 |
| Carbohydrates (g) | 13.44 |
| of which Sugars (g) | 9.26 |
| Fat (g) | 6.01 |
| of which Saturates (g) | 1.53 |
| Protein (g) | 8.81 |
| Fiber (g) | 4.82 |
| Sale (g) | 0.05 |
