Baked rabbit: the recipe for a rustic and tasty second course with potatoes

Illinois roast rabbit It is a rustic and tasty dish typical of our local gastronomic tradition, perfect also for those who are new to cooking. TO second light and delicate, even tastier and more succulent in this recipe double kitchenfirst in a frying pan, with a base of garlic, oil and rosemary, and a splash of white wine, and then in the oven, with the very hot vegetable broth, which will make the meat brown on the outside and melt on the inside. mouth.

To take it to the table, you can buy the rabbit already made from your trusted butcher or you can prepare it at home by cutting it into thick pieces with a special knife. Once golden in a pan over high heat, so that seal the meat and prevent the juices from dispersing, simply place the rabbit in a baking dish, together with the diced potatoes and sliced ​​onions, and then cook it in the oven with a ladle of broth: the result will be an appetizing dish and delicious, to be served for the lunch Sunday with family or for one dinner nice in the company of friends.

To dilute the strong flavor of the rabbit, we add a glass of White wine but, for an impeccable result, before continuing with the preparation, you can macerate it in a bowl with chopped herbs, extra virgin olive oil, salt, wine, spices and a mix of aromatic herbs.

White meat and low in fat, the rabbit does not need excessively long cooking: to prevent it from drying out too much in the oven, don’t forget to pour some broth into the pan and remove from the oven when golden and sizzling, but not dry.

If you prefer, you can substitute the potatoes with another garnish to choose from such as gratin vegetables, zucchini chips, steamed asparagus, mixed seasonal salad…

Discover how to prepare rabbit in the oven following the step-by-step procedure and advice. If you liked this recipe, also try the Cacciatore rabbit or the Ischia rabbit.

How to prepare rabbit in the oven

Clean the garlic, cut them in half and brown them in a frying pan with a drizzle of oil and some rosemary needles chopped with a knife. 1.

Add the rabbit cut into pieces. 2 and let it brown on all sides.

Season with salt and pepper, mix with the white wine 3 and add a ladle of vegetable broth; then continue cooking for about ten minutes.

Peel the potatoes, cut them into uniform pieces and collect them in a baking dish along with the sliced ​​onions and a little chopped rosemary. Drizzle with a drizzle of oil, season with salt and pepper and mix with your hands to evenly distribute the sauce 4.

Arrange the golden rabbit in the pan. 5.

Moisten the meat with the remaining vegetable broth 6.

Place in a preheated oven at 200 °C, in static mode, and cook for about 40 minutes. 7 or until golden.

Once the cooking time has elapsed, remove the rabbit from the oven, decorate with a few sprigs of fresh rosemary 8bring to the table and serve.

Advice

To make the dish even more fragrant and aromatic, you can add a few bay leaves, lemon thyme, juniper berries, a little sage or peppercorns during cooking. Or you can season it with a dash of sweet paprika or a dash of curry.

If you prefer, you can cook the rabbit with potatoes directly on the fire, covered with a lid and add the vegetable broth as needed, or you can use a pressure cooker to further reduce setup times.

storage

Baked rabbit can be kept in the fridge, in an airtight container, for 1 day Maximum.