Oven-baked rabbit is an excellent main course, perfect to serve for a Sunday family lunch! Pair it with Grignolino, light and bright ruby red, with an aroma that starts with spicy hints, black pepper and small red fruits, then evolves in the glass, offering a softer and broader finish with notes of sweeter fruit, an enveloping and intense taste, with good persistence, and the slight tannin characteristic of Grignolino barely perceptible.
Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Prepare the vegetable broth or use an equal weight of hot water.
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, season with salt and pepper.
Deglaze with the 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 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 oven-baked rabbit still piping hot.
Grignolino
The oven-baked rabbit can be stored for up to 1 day in the refrigerator, closed in an airtight container. Freezing is not recommended.
753 calories per serving. For a more intense flavor, add spices such as curry or paprika.
Italia, Lazio
| Energy (kcal) | 123.06 |
| Carbohydrates (g) | 7.15 |
| of which sugars (g) | 0.73 |
| Fat (g) | 5.4 |
| of which saturates (g) | 1.35 |
| Protein (g) | 11.26 |
| Fibre (g) | 0.78 |
| Salt (g) | 0.04 |
