Rabbit in the oven is a great main course perfect for serving for a Sunday family lunch! It pairs well with Grignolino, a light ruby red with bright notes, initially spicy hints, black pepper, and small red berries that then evolves in the glass offering a softer and broader finish with sweeter fruit notes, enveloping and intense taste, with good persistence, featuring the slightly perceptible light tannin characteristic of Grignolino.
Prepare the vegetable broth or use hot water in equal weight.
Chop the rosemary and transfer half to a pan with 40 g of oil and one clove of garlic.
Add a bay leaf and let it infuse on low heat for 2-3 minutes.
Raise the heat, add the pieces of rabbit 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 on low heat for 5-6 minutes.
Peel the potatoes, cut them into large pieces, and slice the onion.
In a bowl, mix potatoes and onions with rosemary, thyme, salt, pepper, and 20 g of oil.
Spread the potatoes and onions on a greased baking tray with 10 g of oil, add the rabbit pieces and the remaining broth.
Cook in a preheated static oven at 200° for 40 minutes.
Serve the rabbit in the oven while still hot.
Grignolino
Rabbit in the oven 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.
Italy, 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 |
