Coniglio al forno, mamma mia (mum's roasted rabbit)

Mobile version Print

By: Aldo Zilli From: Good Food Live

On TV Tonight

  • 20:00 - Rick Stein's Seafood Odyssey - Suffolk and Naples
  • 20:30 - Rick Stein's Seafood Odyssey - India and Cornwall
  • 21:00 - River Cottage Every Day - Fish

This recipe is classed as easy

Rating 3.66 / 5 (53 votes)

Prep time:
15 min
Cook time:
1 hr
Serves:
4

Aldo Zilli flavours rabbit with garlic, wine and fresh herbs to tasty effect in this simple family recipe

Method

1. Preheat the oven to 220°C/gas 7.

2. Crush the peppercorns with a pestle and mortar. Add in the rosemary leaves, garlic and sea salt and crush again. Rub this mixture over the rabbit pieces.

3. Take a large flameproof roasting tin and place on the hob. Add in the olive oil and heat through.

4. Add in the rabbit and fry until golden brown on all sides, around 5-8 minutes.

5. Sprinkle the tomatoes over the rabbit and place the potatoes around. Pour over the wine and stock. Bring to the boil and transfer the tin to the oven.

6. Roast for 50 minutes, adding more stock if it dries out too much, until the rabbit is crisp and the potatoes are cooked through.

7. Place in a warm, shallow serving dish with the juices poured over and serve with buttered tagliatelle.

Ingredients


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

As much as i like haet i think its too peppery especially for the children, they had a struggle to eat this dish.lovely though.

ang 7 ang 7  Posted 07 Apr 2009 9:22 AM