Baked Rabbit

Name: Baked Rabbit
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Italia
Ingredients: 1.2 Kg Rabbit in pieces; 4 units Sprigs of rosemary; to taste Fine salt; to taste Black pepper; 150 g Vegetable broth; 800 g Potatoes; 120 g Red onions; 4 units Sprigs of thyme; 40 g White wine; 1 unit Garlic; 1 unit Bay leaf; 70 g Extra virgin olive oil

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Category: Main courses

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.

Difficulty: Easy

Cooking time: 50 minCooking: 50 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

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Ingredients

No. Servings

Rabbit in pieces1.2Kg
Sprigs of rosemary4unit
Fine saltto taste
Black pepperto taste
Vegetable broth150g
Potatoes800g
Red onions120g
Sprigs of thyme4unit
White wine40g
Garlic1unit
Bay leaf1unit
Extra virgin olive oil70g

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
Prepare the vegetable broth or use hot water in equal weight.
STEP 2 OF 10
Chop the rosemary and transfer half of it to a pan with 40 g of oil and a clove of garlic.
STEP 3 OF 10
Add a bay leaf and let it infuse over low heat for 2-3 minutes.
STEP 4 OF 10
Increase the heat, add the rabbit pieces and brown them on both sides for 3-4 minutes, season with salt and pepper.
STEP 5 OF 10
Deglaze with white wine, let the alcohol evaporate, add a ladle of broth and cook over low heat for 5-6 minutes.
STEP 6 OF 10
Peel the potatoes, cut them into large chunks and slice the onion.
STEP 7 OF 10
In a bowl, mix potatoes and onions with rosemary, thyme, salt, pepper, and 20 g of oil.
STEP 8 OF 10
Spread potatoes and onions on a greased baking tray with 10 g of oil, add the rabbit pieces and the remaining broth.
STEP 9 OF 10
Bake in a preheated static oven at 200°C for 40 minutes.
STEP 10 OF 10
Serve the baked rabbit still steaming.

Suggestions

Grignolino

General Information

Storage notes

Baked rabbit can be stored for up to 1 day in the refrigerator in an airtight container. Freezing is not recommended.

More information

753 calories per serving. For a more intense flavor, add spices like curry or paprika.

Origin

Italia, Lazio

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
8.81g·27%
Carbohydrates
13.44g·41%
Fats
6.01g·18%
Fibers
4.82g·15%