Rabbit in the oven

Name: Rabbit in the oven
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Rabbit in pieces 2.6 lbs; Rosemary 4 sprigs; Fine salt to taste; Black pepper to taste; Vegetable broth 0.6 cup; Potatoes 1.75 lbs; Red onions 4.2 oz; Thyme 4 sprigs; White wine 1.4 oz; Garlic 1 clove; Bay leaves 1 leaf; Extra virgin olive oil 5 tbsp

it es fr de br

563

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 563
Carbohydrates g 32
of which sugars g 3.8
Protein g 43.7
Fats g 28.2
of which saturated fat g 6.39
Fiber g 3.7
Cholesterol mg 104
Sodium mg 579

Difficulty: Easy
Prep time: 10 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Baked rabbit is a classic Mediterranean dish that totally brings a touch of tradition to any family table. And, in the coastal regions of Italy, the baked rabbit recipe is really cherished, often popping up at Sunday gatherings. The meat turns out super tender and stays lean when roasted just right. Really, it's awesome. Pair it with golden potatoes, which soak up the herby juices and add a crispy edge—makes the dish even better. Mediterranean herbs like rosemary, sage, and thyme are sprinkled over the rabbit, releasing an aroma that just fills the kitchen and lingers in memory. This combo of easy rabbit recipes and rustic potatoes gives the dish a homey feel, pretty much reminiscent of long tables and lively family dinners in the countryside.

In southern Italy, lots of families have their own spin on oven-roasted rabbit—sometimes throwing in olives or a splash of white wine for a tangy twist. The focus, you know, is on simplicity, letting natural flavors shine without heavy sauces. You'll find plenty of other simple rabbit dishes in these regions, but this version with moist rabbit meat and roasted veggies stands out. The appeal lies in how the succulent meat and crispy potatoes come together, creating a comforting and slightly celebratory meal. So here's the thing: Mediterranean cooking is about using what's in season, giving this roasted rabbit with herbs a fresh feel. Whether you're experimenting with rabbit cooking techniques or seeking new rabbit dinner ideas, this dish remains straightforward and delicious. It is rustic food at its best—simple ingredients, aromatic herbs, and a bit of patience in the oven create a meal that everyone remembers. And look, the versatility of rabbit in these regional cuisines showcases its popularity and the rich culinary traditions that make this dish a beloved staple.

How to prepare Rabbit in the oven

To prepare oven-baked rabbit, start by making the Vegetable broth; alternatively, you can use an equal weight of hot water. Then chop the rosemary 1, transfer half of it to a pan where you have poured 3 tbsps of oil 2, and add the peeled garlic clove 3.

Add a bay leaf 4 and let everything simmer on low heat for 2-3 minutes. At this point, increase the heat and add the rabbit pieces 5, let them brown on both sides for 3-4 minutes 6, salt, and pepper.

Then deglaze with white wine 7. Once the alcohol has evaporated, add a ladle of broth 8 and let it cook on low for another 5-6 minutes 9.

In the meantime, prepare the potatoes by peeling 10 and cutting them into rather large chunks 11. Slice the onion as well 12.

Transfer everything to a bowl, season with the chopped rosemary needles set aside earlier 13, thyme leaves 14, salt, and pepper 15.

Drizzle with 1.5 tbsps of oil 16 and mix the potatoes and onions to season them evenly. Transfer everything to a large baking sheet, oiled with about 2 tsps of oil 17, so that the potatoes and onions are well distributed. Then also place the previously browned rabbit pieces 18.

Add the remaining vegetable broth 19 and cook the rabbit together with the potatoes in a preheated static oven at 400°F for 40 minutes. Once out of the oven 20, serve your oven-baked rabbit while it's still steaming 21!