The roast rabbit it’s a second dish from the easy and tasty recipe to cook the tender and lean rabbit meat. With a side dish of vegetables or pan-fried potatoes, the roasted rabbit is perfect for Sunday lunch with the family.
Ingrediants
- 1 kg and 300 g of rabbit in pieces
- 100 g of bacon or lard
- 30 g of butter
- a glass of dry white wine
- 4 sage leaves
- 2 sprigs of rosemary
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
Roast meat is undoubtedly one of the most popular dishes to prepare for Sunday lunch with the family and the roast rabbit it’s just perfect for occasion.
Simple in the procedure and in the ingredients, the recipe of roast rabbit it is within everyone’s reach. There cooking in a pan, on a base of diced bacon and chopped aromatic herbs, allows you to obtain a soft and tasty meat without risking it being too dry.
There rabbit meat it is a delicious food, with excellent qualities: it is white meat, lean and easily digestible, therefore also suitable for those who follow a low-calorie diet.
A roast rabbit an alternative and special is the Rotolo di rabbit, radicchio and speck. With one rabbit stew instead, that is to say the rabbit cut into pieces by the butcher, you can also prepare tasty stews such as Rabbit with sauce and Rabbit with peppers.
OTHER TASTY RECIPES: Fricassee rabbit, Baked rabbit, Rabbit morsels with speck and leeks, Stewed rabbit
How to prepare: Roast rabbit
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
45 min – 50 min
- Portions
-
8
- Total time
-
1h and 30 min
How to prepare: Roast rabbit
The roast rabbit recipe is very simple. First, chop the sage and rosemary and cut the bacon into cubes. In a large pan, let the butter melt and season the garlic clove, half the bacon and half the herbs.
Add the washed and dried pieces of rabbit, the remaining chopped bacon, the remaining chopped herbs, two tablespoons of oil, salt and pepper. Brown the meat well on each side, it will take about 4-5 minutes on a high flame.
Sprinkle the meat with the wine, let it evaporate and continue cooking for about 30-40 minutes over low heat and covered pan, stirring often. When cooked, transfer the roast rabbit to a hot serving dish and serve.
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