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Baked Rabbit Recipe – The GialloZafferano Recipe

To prepare the baked rabbit, start by preparing the vegetable broth; alternatively you can use the same weight of hot water for the preparation. Then chop the rosemary 1then transfer half of it into a pan where you have poured 40 g of oil 2 and add the peeled garlic clove 3.

Add a bay leaf 4 and leave everything to flavor over a low heat for 2-3 minutes. At this point, raise the heat and add the pieces of rabbit 5let them brown on both sides for 3-4 minutes 6salted, peppered

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

In the meantime, prepare the potatoes and peel them 10 and cut them into rather large pieces 11. Also cut the onion into slices 12

and transfer everything into a bowl, flavored with the chopped rosemary needles previously kept aside 13thyme leaves 14salt and pepper 15.

Drizzle with 20 g of oil 16 and mix the potatoes and onions to make them evenly flavored. Transfer everything onto a large baking tray, oiled with about 10 g of oil 17so that potatoes and onions are well distributed. Then also arrange the previously browned pieces of rabbit 18.

Add the remaining vegetable broth 19 and cook the rabbit together with the potatoes in a static oven preheated to 200° for 40 minutes. Once baked 20serve your baked rabbit while still steaming 21!