Baked rabbit is a great second course perfect to serve for a family Sunday lunch! It pairs well with Grignolino, a light and bright ruby red, initially with spicy notes, black pepper and small red fruits, then evolves in the glass offering a softer and wider finish with sweeter fruit notes, enveloping and intense taste, with good persistence, featuring the lightly perceptible tannin typical of Grignolino.
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 flavor over low heat for 2-3 minutes.
Increase the heat, add the rabbit pieces and brown them on both sides for 3-4 minutes, salt and pepper to taste.
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 cubes, and slice the onion.
In a bowl, mix the potatoes and onions with rosemary, thyme, salt, pepper, and 20 g of oil.
Spread the potatoes and onions on an oiled baking tray with 10 g of oil, add the rabbit pieces and the remaining broth.
Cook in a preheated static oven at 200°C for 40 minutes.
Serve the baked rabbit while still steaming.
Grignolino
Baked rabbit can be stored for a maximum of 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 |
