Oven-Roasted Rabbit with Crispy Potatoes and Herb Infused Broth

Oven-Roasted Rabbit: A Delightful Italian Dish

Ingredients

Nutritional Information

Each serving (based on 4 servings) provides approximately:

• Calories: 450 kcal
• Protein: 45 g
• Fat: 25 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Sodium: 550 mg

Instructions

This flavorful oven-roasted rabbit recipe offers a delicious and aromatic Italian classic that’s perfect for a cozy dinner. With tender rabbit, crispy roasted potatoes, and a rich, savory broth, this dish is sure to become a favorite. Follow these detailed instructions for the perfect result.

1. Prepare the Rabbit
   Begin by preparing the rabbit. Cut it into portions that will fit comfortably into your roasting pan. For this recipe, we’re using a 2 kg rabbit, which should provide about 4 generous servings. Pat the rabbit pieces dry with paper towels to ensure they roast well in the oven.

2. Sear the Rabbit
   In a large skillet or frying pan, heat 40g of extra virgin olive oil over medium heat. Once the oil is hot, add the rabbit pieces in batches, making sure not to overcrowd the pan. Sear the rabbit on all sides until it is golden brown, around 3-4 minutes per side. Once seared, remove the rabbit from the pan and set it aside.

3. Infuse with Aromatics
   To the same pan, add a bay leaf, one clove of garlic (smashed with the back of a knife), and the sprigs of rosemary. These will infuse the oil with their flavors. Allow the garlic and herbs to cook for a minute or two until fragrant. Then, season with salt and pepper to taste.

4. Deglaze with Wine
   Pour in 40g of white wine, scraping the bottom of the pan with a wooden spoon to release any flavorful bits that have stuck to the bottom. Let the wine cook off for about 2-3 minutes, allowing the alcohol to evaporate. This step adds depth to the dish and gives the sauce a lovely, slightly tangy taste.

5. Add Broth
   Once the wine has evaporated, pour in 150g of vegetable broth. Stir everything together, then return the rabbit to the pan. Let the rabbit simmer in the broth for about 5 minutes, allowing the flavors to meld.

6. Prepare the Vegetables
   While the rabbit is simmering, peel and slice the potatoes into rounds or wedges, depending on your preference. Slice the red onions into thin rings. Place the potatoes and onions into a large mixing bowl. Season with chopped rosemary leaves, thyme, salt, and black pepper. Drizzle 20g of olive oil over the vegetables and toss everything together until well coated.

7. Assemble in Roasting Pan
   Preheat your oven to 180°C (350°F). In a large roasting pan, spread the seasoned potatoes and onions evenly at the bottom. Place the rabbit pieces on top, ensuring they are evenly distributed over the vegetables. Pour any remaining broth and juices from the skillet over the rabbit and vegetables.

8. Roast in the Oven
   Place the roasting pan in the preheated oven. Roast the rabbit and vegetables for about 60-75 minutes, or until the rabbit is fully cooked and tender, and the potatoes are crispy and golden. Halfway through, you may want to baste the rabbit with some of the pan juices to keep it moist and flavorful.

9. Serve and Enjoy
   Once the rabbit is cooked, remove the roasting pan from the oven. Allow the dish to rest for a few minutes before serving. Plate the rabbit with the crispy potatoes and onions, and drizzle over any remaining juices from the pan. This oven-roasted rabbit is the perfect main course for a cozy meal, pairing beautifully with a light salad or roasted vegetables on the side.

Pro Tip: If you prefer a more intense flavor, let the rabbit marinate in the wine, garlic, rosemary, and thyme for a few hours before cooking. This step will infuse the meat with extra depth and aroma.