Roast rabbit: a classic of Italian cuisine

Roasted rabbit is a traditional second course of meat rich in taste and flavour: here is the recipe and all the advice for its preparation.

What we're going to do today is prepare a truly perfect roast rabbit. In this recipe, all the ingredients are at the service of the rabbit: seasonings, aromatic herbs and fats make the meat tender and flavoursome… in short, simply perfect !

There are many versions of the dish: some start it in a pan and finish it in the oven, some also use vegetables, some put lard in it… we could go on and on, because like many typical Italian recipes, everyone has their own variation! We will do it in the classic way , in a pan, with a simple and quick recipe.

Follow us and let's get started !

How to make pan roasted rabbit

1. Let's start with the fats: a hot pan and let the butter and oil melt. We also put a clove of garlic with its shirt and let it flavor well, then remove the garlic.
2. Now it's time for the meat: cut the rabbit into pieces (or have it already portioned by your trusted butcher) and brown it in a pan over high heat.
3. Chop the aromatic herbs and the remaining garlic, deprived of the core, and add it to the rabbit, also seasoning with salt. Deglaze with the white wine and leave to evaporate.
4. Now it's up to the broth! Lower the heat and insert a couple of ladles, then leave it to cook for about 40 minutes, putting a lid on and letting all the flavors blend well.
5. When you lift the lid you will have to find a delicious sauce and a well-roasted rabbit: these two will be the signals that the dish is ready to be served with a fabulous side dish of vegetables of your choice.

Tips for a perfectly pan-roasted rabbit

And here are some tricks for a memorable result:

Do not omit the lid , this precaution is in fact essential in order not to dry out the meat, however check once in a while and add a little hot broth if necessary.

If you want to be sure of getting a super tasty sauce , lightly flour the pieces of rabbit, you'll get a crunchy crust and a super sauce.

Accompany the rabbit with delicious baked potatoes , they will be perfect for collecting all the sauce.

Read also

Baked rabbit: the soft and tasty recipe

How to cook roast rabbit in the oven

If you want to try this variant, after having browned the rabbit in a pan with garlic, oil and butter, transfer it to a lined pan and add flavours, spices and herbs. Put it in the oven at 200 °C for about 40 minutes, wetting it with wine halfway through cooking .

If you love this type of cuisine, then you absolutely must try all our recipes for cooking rabbit !

storage

We recommend keeping the second course of meat in the fridge, for a maximum of 1-2 days , in a special container with a lid. We do not recommend freezing in the freezer.

Riproduzione riservata © - WT