Roast rabbit is an excellent main course, perfect to serve for a Sunday family lunch! Pair it with Grignolino, a bright light 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, 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 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.
Bake in a preheated static oven at 200°C for 40 minutes.
Serve the roast rabbit while still steaming.
Grignolino
Roast 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 such as 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 |
